Confectionery composition comprising bran-like material

ABSTRACT

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90.3 less than or equal to 350 microns, and D50.3 less than or equal to 50 microns, and optionally D10.3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

CROSS REFERENCE TO RELATED APPLICATIONS

The present application is a Continuation of U.S. patent applicationSer. No. 16/089,482 filed Sep. 28, 2018, which is a National Stage ofInternational Application No. PCT/EP2017/057696 filed Mar. 31, 2017,which claims priority to European Application No. 16163531.3 filed Apr.1, 2016, the entire contents of which are incorporated herein byreference.

The present invention relates to the field of foodstuffs such asconfectionery compositions that contain components derived from fibreand to methods of making such compositions.

The common grains, also referred to as cereals, are an importantcomponent of many foods. Common cereals are wheat, maize, oat, rice,barley, and rye. In the Western World, wheat and corn, and to a certainextent maize, are the most important cereals. Rice is the most importantcereal in Asian countries. The grains are all members of the grassfamily, and from the grains several food products are manufactured,including pure starch, breakfast cereals, snacks/confectionary cereals,meal, and flour. From a nutritional perspective, most cereals are richin carbohydrates, proteins, fibres, vitamins and minerals, and to someextent also fat. Whole grains consist of three parts: endosperm (mainlystarches), germ and bran. Bran contains about 80-90% of the dietaryfibres from whole grains. When grains are refined (e.g. to produce whiteflour), the bran and germ layers are generally removed, leaving only theendosperm. There are also other materials derived from plants (bran-likematerials) as described herein that in the context of the presentinvention may also have similar properties to bran and so are referredto herein as bran-like materials.

However whilst cereal brans, especially wheat bran, are a cheap andabundant by-product from the flour industry, with a low caloric valuedue to its high fibre content, there are significant technicalchallenges to incorporate such brans in a fluid compositions that areused in foodstuffs (such as fat based fillings or coatings, e.g.chocolate). For example adding cereal bran to a such compositionsincreases the viscosity and yield value of the molten mass which makesthe composition difficult and expensive to process on an industrialscale due to reduced throughput (increased time) and increased energycosts to incorporate the material.

Certain enzymes present in bran-like materials (examples of which arelipid esterase and peroxidase) have been found over time to generatecertain highly undesired off flavours (such as rancid, sour milk and/orcheesy off flavours). Whilst these off-flavours are not generallypresent initially in fresh bran, the off flavours will develop thelonger the bran is kept. Therefore bran is heated to denature anddeactivate these enzymes. However heat treating the bran then generatesother strong, roasted flavours creating a distinctive taste in heattreated bran which whilst generally less unacceptable compared to theenzyamtically generated off flavours is still undesirable in manyproducts. In practise non heated fresh bran cannot be used sufficientlyquickly before these off-flavours develop as bran must be kept for sometime during use. So whether heat treated or untreated these flavourissues have deterred widespread use of bran as an additive in products.

Generally it is strongly preferred to heat treat the bran because of theadditional need to ensure the bran is food safe as heat treatment isalso used to remove any microbes. For these reasons commericallyavailable bran that is used industrially has a distinct roasted flavour.

Therefore use of bran in products with delicate flavours orincorporating large amounts of bran in a product e.g. as a bulking agentto replace or reduce other less desirable ingredients such as sugar hasnot been possible in a manner which is acceptable to consumers due tothe impact of bran on flavour (whether heat treated or not).

Thus whilst many attempts have been made to add bran to food productsthe combination of factors such as poor processability and thus highcost of manufacture and poor consumer acceptance due to undesiredflavours have meant that bran particles are still not widely used as aningredient for foodstuffs.

There are many documents describing prior art cereal brans and processesfor making them some of which are listed below.

CH 663323 (Jacob Suchard) describes a food product comprising pellets oftypical size from 3 to 5 mm having at least 50% by weight of crushedcellulosic fibres of size <30 microns combined with sugar and ovalbumin(OVA) the main protein found in egg white and sugar. These pellets maybe dispersed within a chocolate mass. The object of this document is toprovide non-assimilable cellulose fibers to aid digestion. The celluosefibres are used in pellets combined with sugar (presumably to disguisethe bran off-flavour) so would be unsuitable for use as a bulk replacerfor sugar. Suchard describes the cellosuse as a fibre which is elongateand non-spherical. Nor does this document suggest how to solve the issueof processability of the cellulose within chocolate in a manner which ismakes the use of cellulose material commerically viable. The dispersionof large (3 to 5 mm) cellulosic pellets within a chocolate mass isunlikely to be attractive to the end consumer and the ingredients arenot homogenisely incorporated within the chocolate. So considered as awhole Suchard teaches directly away from the bran particles of thepresent invention.

CN 101906399 discloses ball-milling of bran in order to break cellularwalls of brans and degrades enzymes. The document does not indicate theparticle size of dietary fibres that ae obtained after milling. Therotational speed of 350-500 rpm is low (although rpm depends on the sizeof the ball mill). This document requires using enzymes to degradecellular walls during milling and at temperature is below 50° C.

DE 2345806 (Celcommeriz) describes use of finely ground bran (size <=50microns) as low-calorie foodstuff extender to replace flour and othercarbohydrates without spoiling taste of food by adding anti-oxidantssuch as octyl gallate, dodecyl gallate, butyl-hydroxy-anisole orbutyl-hydroxy-toluene to prevent taste deterioration. It is stated thatthis bran does not give the sandy taste characterizing microcrystallinecellulose powder used previously to improve digestion. It is claimedthat these properties are due to the combination of pentosan, lignin andcellulose contained in bran. This document does not address the issue ofthe processability of the bran and there is no teaching that the shapeof the material may be an issue. Nor does it address the issue of theinherent taste of the bran which deters its use with certain foodstuffsor in large amounts. Rather Celcommeriz addresses an different issuethat of deterioration of taste (change in flavour over time) of the branand uses anti-oxidants to solve this. This may pose other problems forexample if the food product to which the bran is to be added are to beclean label (e.g. labelled as free of additives).

DE 2746479 (Bayer) describes moulded confectionery which has a highcontent of roughage (such as bran, shredded carrot or vegetable fibres)of between 5 and 70%, preferably between 15 and 30%. Bayer teaches thatthe roughage can comprise a diverse size of grains as the grain size cansubstantially effect the chewing feeling. Bayer teaches that driedCarrot Shreds can be used as fine powder and also as a coarse-grainedmaterial. There is no suggestion from Bayer that bran is difficult toprocess or has an undesired taste or how such issues may be addressed.

EP 0117044 (General Foods) describes a bran material of particle sizefrom 5 to 100 microns which is stated to have an improved functionalityas defined by an increase in farinograph reading of from 50 to 500Brabender Units compared to commercially available brans. The bran isprepared by micro-milling in an impact mill. A farinograph is a methodof measuring shear and viscosity of a mixture of flour and water. Assuch it is desired to optimise properties of the flour (in this casebran particles) in an aqueous system. This is very different from thebran particles of the present invention which are designed for use inoil or fat based systems such as chocolate. Therefore any improvementsof the bran particles described in this document will not be suitablefor non-aqueous systems and the bran described in this document teachesaway from bran of the invention with the properties described herein.

EP 1127495 (Ajinomoto) describes a method for classifying specifictissue of oilseeds or cereals and finely milled powders. The powdersdescribed in this document differ from those described in the presentinvention in several ways. The powders described have non-uniformstructural properties and are formed from mixtures of differentfractions where each fraction has a different non-uniform microscopicstructure as well as being of different sizes. This is very differentfrom particles of the present invention which have substantially thesame shape.

EP2127525 (Altex) describes a process for preparing a whole grain flourby milling bran and then homogenising with refined (white) flour toreconstitute a flour that meets the definition set by the US FDA forwhole grain flour and has similar organoleptic and taste properties towhole grain flour. The technical requirements of bran that will readilymix with refined flour will be very different from the bran particles ofthe present invention which are designed for a very different purpose tobe incorporated easily in a composition with minimal adverse impact onflavour.

FR 2452256 (Guitard) describes a food product based on a mixture of branand cocoa powder used to make chocolate or dissolvable powder. As thesepowders are designed to dissolve in water, they teach away from branshaving properties that are suitable for mixing with oil of fat basedsystems.

U.S. Pat. No. 4,435,430 (General Foods) describes an process forproducing an enzymatically modified product derived from whole grain.The process involving the steps of milling and then separating the graininto bran, endosperm and germ fractions, where the bran fraction ismilled to a particle size of from 5 to 100 microns and the endosperm ismilled made into as slurry an enzymatic hydrolysed before the fractionsare recombined to form a cereal dough which is used to make a breakfastcereal. The properties of the bran described in this document are verydifferent from the bran of the invention (for example PSD and particleshape) and the bran described in General Foods is designed for verydifferent end use.

U.S. Pat. No. 4,500,558 discloses extrusion of cereal bran (corn) inwater with ratios 5.5:1 to 10:1 (optimum 7:1) followed by gridding(below 80 μm) where extrusion is used as a means to reduce particlesize. Other technologies that are used to reduce particle size of acereal are wet-ball milling and high pressure homogenization.

U.S. Pat. No. 4,759,942 (General Foods) describes a further processwhich uses milled wheat bran to make breakfast cereal and the branparticles are very different from those described herein.

U.S. Pat. No. 4,710,386 describes extrusion of cereal bran (corn) inwater with ratios 5.5:1 to 10:1 (optimum 7:1) followed by gridding(below 80 μm) and then reconstituted with the other parts of the grain(themselves modified) prior to being processed as a ready to eat snack.Extrusion is also used to reduce particle size.

U.S. Pat. No. 7,419,694 (ConAgr Foods) describes a ultrafine whole mealflour and coarse fraction.

U.S. Pat. No. 7,709,033 (Biovelop International) describes a process forproducing an ultrafine-milled whole-grain wheat flour and productsthereof.

U.S. Pat. No. 8,043,646 (Barilla) discloses a soft wheat flour and brancomponent obtained by abrasion. No heat stabilisation is required.

U.S. Pat. No. 8,053,010 (General Mills) describes a process for thefractionation of cereal brans.

U.S. Pat. No. 8,133,527 (Kraft) describes a stabilised bran and wholegrain wheat flour and use in baked goods and U.S. Pat. No. 8,173,193(Kraft) describes as similar bran but derived from other grains inaddition to wheat.

U.S. Pat. No. 8,361,532 (General Mills) describes a recombined wholegrain that has visually indistinguishable particulate matter and relatedbaked products. U.S. Pat. No. 8,372,466 (General Mills) relates to asimilar invention with more details on colour measurement and sizeranges.

U.S. Pat. No. 8,404,298 (ConAgr Foods) describes a recombined wholegrain wheat having visually indistinguishable particulate matter andrelated baked products

US 2007-0269575 (Min et al) describes a method of pulverizing oat branto an ultra fine size of 20 US mesh or less (equivalent to less than orequal to 841 microns) at low temperatures (preferably not exceeding 40°C.) to extract the pure beta-glucan component therefrom by methods suchas jetting the pluzervised oat bran against a frozen wall. The oat branis added to a beverage. Preferred oat bran is stated to have a finalsize smaller than a theoretical US mesh size of 500 (approx 25 microns),more preferrably smaller than a theoretical US mesh size of 2500 (approx5 microns). Such ultra fine particles have a very large surface area andthus would be difficult to process and incorporate into a foodcomposition such as a confectionery composition. Min does not teach theuse of bran particles of the present invention that have the veryspecific properties described herein. Min also teaches directly awayfrom heat treating the oat bran as the object this patent is to providea low temperature process to overcome the problem that at temperaturesfrom 70 to 100° C. the desirable beta-glucanase active component of betaglucan will be deactivated.

US 2012-135128 (Rodriguez) discloses a process for the production ofrefined whole wheat flour with low coloration where the whole wheatflour, bran and germ are separated, treated and recombined.

US 2012-288598 (Leusner) describes a processed cereal piece with fibrecoating

US 2014-0079786 (Grain Processing Corp.) disclose micro-spheres madefrom a fibre source optionally used as core for carrying otheringredients. The spheres are formed in centrifuges, tumblers,granulators and coating apparatus. The spheres formed into sphericalshapes from a mixture of bran combined with a binder and are verydifferent from particles of pure bran which are spherical.

US 2014-0356506 (Kellogg) describes a modified bran product for use infood, the bran being formed by cooking at 250 to 290° F. (121 to 143°C.) for from 30 seconds to 4 minutes to form a bran slurry which is thenground (optionally after drying) to have a mean particle size of 150microns or less, preferably 65 microns or less. Kellogg requires thatthere is an first step of forming a slurry of bran which is then cooked(see FIG. 2 and paragraph [0011]). Cooking the bran slurry modifies themoisture content of the bran from initial water content of about 15% byweight to from 60 to 90% by weight to create a soft textured material.Thus Kellogg teaches directly away from milling dry bran nor doesKellogg describe anything about the shape of the bran particles. Evenwhere Kellogg teaches embodiments where the slurry is later dried toform dry particles there is no suggestion that the slurry step isoptional. For example paragraph [0010] col 1, lines 19 to 24 state that“In the past, bran has been subjected to milling to reduce the size ofthe bran with the hope that this would produce a palatable product.These attempts have not met with full success as the size-reduced branparticles still have a gritty and unacceptable texture and mouth feel toconsumers.” In paragraph [0011], col 1, lines 45 to 46 reinforces thisby stating: “The cooking step allows for a palatable product and aids inthe micro-grinding step”

Thus Kellogg does not disclose the specific bran particles described inthe present invention. There is no disclosure of shape in Kellogg. Theparticle size distribution (PSD) curve shown in FIG. 1 (where theabscissa representing particle size in microns is plotted on alogitharmic scale) shows a long tail for small particles in the range ofabout 1 to 10 microns. The PSD shown in FIG. 1 , is different from andthus teaches away from preparing bran particles of the present inventionhaving the size distributions described and characterised herein. Areader of Kellogg is actively deterred from preparing bran particleswithout a slurry step. Cooking the bran adds an expensive step to theprocess and cooking the bran by forming an aqeuous slurry is undesirableas it can destroy or reduce desirable components present in the bran.

WO 2005-074625 (Biorefining) describes the fractionation of whole seedsby smashing against a surface.

WO 2006-124440 (Pulsewave) discloses the non-impact processing of grain.

WO 2008-040705 relates to co-extruded products comprising a filling andan outer shell.

WO 2009-109703 (VTT) describes a beta glucan containing product frombran

WO 2010-000935 describes dry milling of bran (oat/BG), separation of thefractions and further milling—particle size between 70-100 μm. Themoisture content in between 13 to 16% during milling. This patentrelated to dry grinding of bran and does not suggest wet-milling(excluding milling by extrusion).

WO 2011-107760 (Gloway) describes an apparatus to convert millingproducts into edible products, and products made therefrom.

WO 2011-124678 (Danisco) discloses a method for production of modifiedbran and use 25 in cereal products.

WO 2012-142399 (Kraft) discloses production of stabilised wheat flourusing lipase inhibition 30 WO 2012-148543 (Kraft) describes a stabilizedwhole grain flour and method of making it.

The applicant's co-pending application WO 2016/091952 describes aprocess for preparing a wet-treated bran product having a small particlesize and having improved expansion properties. Optionally micronizedbran of the invention may include some of the bran fractions prepared asdescribed in this document.

The applicant's co-pending application WO 2016/091955 describes aprocess for preparing an extruded cereal product with an increasedamount of whole grain and dietary fibres that does not compromise themouthfeel or the expansion properties of the extruded cereal product.

Various scientific papers have also been published that discuss theproperties of milled wheat or other bran, for example those articleslisted below: Journal of Cereal Science 57 (2013) 84-90 Rosa et al,discloses that ultra-fine grinding increases the antioxidant capacity ofwheat bran.

-   Journal of Cereal Science 53 (2011) 1-8 Hemery et al, discusses the    impact of ultra-fine grinding on dry fractions of wheat bran.-   Food Research International 43 (2010) 943-948 Zhu et al, discusses    the effect of ultrafine grinding on hydration and antioxidant    properties of wheat bran dietary fibre.-   Univ of Nebr-Lincoln—29 Nov. 2012 Thesis—New Technologies for Whole    Wheat Processing Addressing Milling and Storage    Issues—Doblado-Malonado; describes treatment of milled bran by    various methods such as heat treatment, addition of metal ions,    decrease of pH, ethanol vapour and, irradiation.-   Food Chemistry 119 (2010) 1613-1618, Rose and Inglett describes    producing feruloylated arabinoxylo-oligosaccharides from maize (Zea    mays) bran by microwave-assisted autohydrolysis.

Enzyme treatment of bran is described in the following documents:

-   AI-Suaidy, M. A., Johnson, J. A., and Ward, A. B. 1973. Effects of    certain biochemical treatments on milling and baking properties of    hard red winter wheat. Cereal Sci. Today 18:174-179;-   Petersson K., Nordlund E., Tomberg E., Eliasson A. C., and Buchert    J., 2013, Impact of cell wall degrading enzymes on the water holding    capacity and solubility of dietary fibre in rye and wheat bran,    Journal of the Science of Food and Agriculture, vol 93 pages    881-889]-   Peyron S, Chaurand M, Rouau X & Abecassis J. (2002a). Relationship    between bran mechanical properties and milling behaviour of durum    wheat (Triticum durum Desf.). Influence of tissue thickness and cell    wall structure. Journal of Cereal Science 36, 377-386.-   Peyron S, Surget A, Mabille F, Autran J C, Rouau X & Abecassis J.    (2002b). Evaluation of tissue dissociation of durum wheat grain    (Triticum durum Desf.) generated by the milling process. Journal of    Cereal Science 36, 199-208.-   Cereal Chem 2008 85(5) 642-647 Lamsal—Milling wheat after enzyme    treatment Morph. wheat grain+genotype on flour yield—2010—S Cross    Univ—Edwards

However none of the prior art documents satisfactorily address theproblems described herein. There remains a need for improved branmaterials and food stuffs containing such materials.

Foodstuffs often contain added sugars as an economical bulking agent,and the amount of sugar added is not always necessary for the consumerto achieve a desired level of sweetness perception. Increasingly bothconsumers and governmental authorities are demanding strict targets forsugar reduction in many foodstuffs. Therefore the need for an affordablebulking ingredient to replace sugar has increased. It is an object ofone embodiment of the invention to address this problem, especially infoodstuffs such as confectionery products that often comprise highamounts of added sugar, typically added to water and/or fat based fluidssuch as fillings, creams, jams and the like or even to the batter fromwhich baked products such as wafers are produced.

When conventional wheat bran is used to replace the sugar in a fat basedchocolate cream filling, the bran has a negative impact the rheology ofthe cream which cannot be pumped or handled using conventionalproduction equipment. Thus conventional untreated cereal brans are notsuitable as bulking agents or replacement for sugar in fluidcompositions such as coatings or fillings.

It is preferred that filling and/or coating layers applied to afoodstuffs will be uniform, of consistent thickness, have a smoothsurface, and/or lack visible blemishes or holes (especially for coatingsvisible to the consumer where a good aesthetic appearance is required).These properties can be summarised as the hiding power of a layer.Layers with good hiding power provide consistent organoleptic propertiesto the end consumer as well as allowing reliable manufacture ofconsistent product, for example where using moulds which require highdegree of dimensional tolerance. To some extent thicker layers (i.e. ahigher coat weight) can be used to level out any unevenness in thesurface to overcome poor hiding power. However higher coat weights aredisadvantageous because they may need to be applied in several layersand/or they increase the cost. In addition high coat weights increasethe amount of fat and/or sugar in the product which is undesirable forhealth reasons as discussed herein.

It has been found that when bran is added to layers such as fillingsand/or coatings the film forming and aesthetic appearance of the layeris reduced. Compositions that contain untreated bran have a poor hidingpower, producing layers with significant amount of visiblediscontinuities or blemishes at normally acceptable coat weights. Givenone of the reasons to use cereal bran is their health benefits, the needto use much higher coat weights than conventional, is a further reason askilled person has been deterred from using bran in coatings orfillings.

For all these reasons despite its theoretical benefits bran has not beenwidely used in practise as an ingredient in products such asconfectionery products on an industrial scale.

It would be desirable to find a cheap, widely available material, withthe advantages of cereals that also addresses some or all of theproblems identified herein. The applicant has identified unexpectedproperties of bran which allow bran to be inexpensively modified and/orselected from known brans (without complex or expensive treatments withspecial ingredients such as enzymes) so the resultant bran surprisinglycan be incorporated in foodstuffs optionally in high amounts to addresssome or all of these problems.

One object of an aspect of the present invention is to solve some or allof the problems or disadvantages (such as identified herein) with theprior art.

None of the above documents suggest how a bran might be modified to moreeasily be incorporated in a fluid composition. Indeed a skilled personreading these documents would not aware that fluid compositionscontaining bran are difficult to process on an industrial scale and sowould have no reason to incorporate bran in such compositions.

To date there has been no appreciation of the issues described herein orwhich properties of bran might be usefully controlled to address theseproblems. For example there is no suggestion in the prior art that bransmodified or selected as described herein could replace sugar (in wholeor in part) in confectionery products and/or improve the hiding power offillings and/or coatings which contain bran.

Surprising the applicant has discovered that bran selected or modifiedto have certain particle properties as described herein (such branreferred to herein as micronized bran) has unexpectedly advantageousproperties. Micronized bran of the invention can be usefully added to afluid composition and be processed in an industrial process usingconventional equipment. Micronized bran of the invention can be used abulking agent and/or sugar replacer in fluid compositions and such brancontaining fluid compositions form layers with improved hiding powercompared to prior art layers that contain bran.

One preferred embodiment of this invention has resulted in a bulkingredient obtained from cereals such as wheat bran which can replace orreduce sugar in fat based fillings.

A cost effective high capacity milling technology has been found whichcan micronize cereal bran such as wheat bran to a powder with D90particle size below 100 microns. Analysis showed that bran powder of theinvention with the particle size and other properties as describedherein has optimal physical properties for use as a bulk ingredient infat based system, as for example the fat absorption of such bran isminimal and the average sphericity of the bran particles is increased(more spherical like). Particles of the invention have improved processability as for example they show less agglomeration behaviour whichimproves handling of the material during processing (e.g. reduces theimpact on the static flow properties of the filling.).

Cereal bran such as wheat bran is naturally high in microbialcontamination and therefore needs to be subjected to heat treatment tobe able to meet food safety requirements. However the applicant has alsofound (e.g. in a keeping test with oven heated bran) that heating thebran could have a significant impact on the product quality due to offflavour formation due to intrinsic enzyme activity (such as lipases)present in the bran.

Therefore, there is a need to balance heat treatment to eliminatemicrobial contamination without generating off flavours. In a preferredembodiment the bran of the invention is heat treated prior tomicronization in the manner described herein optimized with a design ofexperiment which both deactivate microbes but does not generate offflavour to acceptable levels.

The applicant has performed many experiments to understand the impact ofmicronized and heat treated wheat bran on the sensory properties ofconfectionery. Consumer studies are used to identify if these sensorialchanges are acceptable. For example 20% of micronized wheat bran wasused to replace sugar in a confectionery filling to be added toconfectionery products. This bran rich filling can be used to replacethe standard filling (without bran) in the chocolate coated wafer baravailable commercially from the applicant under the trademark KitKat®and the replacement had no adverse impact on the sensorial properties ofthe KitKat® product. The applicant has also found that introducing braninto fillings for wafer products which have a high content of filling(such as the confectionery product available commercially from theapplicant under the trademark Blue Riband®) could, depending on thelevel of bran applied, introduce flavour notes related to the intrinsicflavour profile of cereal based ingredients, however such flavours werestill deemed acceptable.

The applicant has also found that at a pilot plant scale if non-milledwheat bran is added to a filling then this created serious processingissues. For example the throughput through the roll-refiner wasunacceptably low and incomplete layers of filling were formed on thewafer. These issues were completely eliminated when the micronized wheatbran of the invention was used. An experimental design has found thatthe bran powder of the invention can be used up to 25% by weight offilling without having a negative impact on the processability of thefilling allowing bran to replace sugar as a bulk ingredient to a greatextent. Thus for example when producing the confectionery bar availablecommercially from the applicant under the trademark Lion®, wheat bran ofthe invention was used to replace sugar as a bulk ingredient in thefollowing amounts; in the filling 23% bran by weight based on totalweight of filling; and in the enrobing caramel 5% bran by weight basedon total weight of caramel. This reduced the weight of sugar in eachLion® bar by 7% based on total weight of sugar with no impact on thesensory profile.

The present invention provides a food safe and shelf stable bulkingredient derived from wheat bran that can be added to fat basedfillings at elevated levels (up to 25% by weight), without impacting theprocessability of the food product. This allows sugar to be reduced tosignificantly lower amounts in a cost-effective way than possible beforeand uses of a wholesome ingredient that is very familiar to consumersand compatible with a cereal-based products.

Therefore broadly in accordance with one aspect of the present inventionthere is provided a edible particulate material comprising from 80% to100% by weight based on total weight of the material of a processable,microbially released, flavour acceptable bran-like material,characterized by the following parameters:

(i) the bran like material has a mean particle size by volume (Vol. MPS)of from 5 to 100 microns;

(ii) the bran like material has a volume particle size distribution(Vol. PSD) characterized by the parameters:

-   -   D_(90.3) less than or equal to 350 microns, and    -   D_(50.3) less than or equal to 50 microns, and    -   optionally D_(10.3) less than or equal to 15 microns,

(iii) the bran like material has a mean particle sphericity as measuredby a S_(mean) of greater than or equal to 0.75;

(iv) where processable preferably denotes the bran-like material has aholding capacity (more preferably an oil holding capacity OHC) of from0.7 to 1.5; where

(v) where microbially released denotes that the bran-like materialsatisfies the criteria that Salmonella is not detected in a 25 g sampleof the edible material; and

(vi) where flavour acceptable preferably denotes that the bran-likematerial has:

a lipase activity (LA) of less than or equal to 2 U/g;

a peroxidase activity (PA) of less than or equal to 2 U/g and

optionally has a roasted flavour rated 2 or less in a taste testdetermined by a sensory panel as described herein, in a sniffing test asdescribed herein and/or a total amount of purazine compounds asdescribed herein.

The applicant has found that by pre-treating the bran-like material ofand/or used in the invention in a simple manner which is neither toogentle nor too harsh (as described herein) the bran-like material canstill be microbially released and does not have unacceptableenzymatically generated off flavours yet also does not exhibitunacceptable levels of other heated generated strong flavours such asroasted notes. The applicant has also found the bran-like material ofand/or used in the invention where the particles have a shape, size andholding capacity as described herein is readily processed and handledwhen used in an industrial process, can be kept for longer withoutgenerating off flavour and for example the material can be added tofluids such that the fluid viscosity is in a range where the fluid canbe pumped, deposited and/or readily forms layers.

The combination of these properties allow the bran-like material to beadded to edible compositions and products in much higher amounts thanknown before. Such bran-rich compositions and products of the inventioncan be made economically on a large scale (e.g. due to cheapness ofbran, simple pre-treatment, longer keeping and/or its improved handling)whilst still being acceptable to the consumer due to lack of strongflavour imparted by the added bran. Bran-rich compositions and productsof the invention provide more of the benefits of the bran-like materialby replacing other less desired ingredients (e.g. sugar used as abulking agent) and/or due to the intrinsic properties of the bran-likematerial (e.g. high fibre content).

Usefully if the edible particulate material of the invention comprisesany other bran-like material other than that bran-like material havingall of the properties (i) to (iv) described herein; that other bran-likematerial may be present in no more than 20 parts; usefully no more than15 parts; even more usefully no more than 10 parts; most usefully nomore than 5 parts by weight based on the total amount of bran-likematerial being 100 parts by weight. It will be appreciated that in apreferred embodiment of the invention the particulate material of theinvention does not contain any other bran-like material other than thatbran-like material having all the properties (i) to (iv) as describedherein which thus consists of all of the bran-like material by weight.

The edible particulate material of the invention may comprise othersuitable ingredients such as flow aids, colourants and any othersuitable and compatible ingredients known to those skilled in the art.However in a more preferred embodiment of the invention the particulatematerial comprises from 90% to 100% by weight, even more preferably 95%to 100% by weight, most preferably 98% to 100% by weight, for exampleconsists only of (100% by weight) of the pre-treated, microbiallyreleased, processable particles of bran-like material having all theproperties (i) to (iv) as described herein.

In another aspect of the invention there is provided a method ofobtaining an edible particulate material of the invention (preferably abran-like material of the present invention having all the properties(i) to (iv) as described herein) the method comprising the steps of:

(a) providing an edible particulate material (preferably a bran-likematerial) which has an unacceptable microbial load thereon andoptionally is flavour unacceptable;

(b) treating the material from step (a) so that after treatment theresultant material is both microbially released and flavour acceptable;

to obtain microbially released, processable particles of materialcomprising bran-like material having all the properties (i) to (iv) asdescribed herein.

Preferably the treatment step (b) comprises the step(s) of heatingand/or microwaving the precursor material, more preferably heating theprecursor material at a temperature from 95 to 160° C. for a temperaturefrom 1 to 10 minutes and/or microwaving the precursor at a power from100 W to 990 W for a period from 1 to 10 minutes.

Processability

As discussed above it is known that materials with a high content ofdietary fibres, such as bran, increase the viscosity of the mass towhich they are added especially when added to hydrophobic materials suchas chocolate or fillings having oil based continuous phase. Thisphenomeum of a high viscosity increase has deterred widespread use oflarge amounts of bran in fat based edible compositions as thecompositions are not easily processed and thus uneconomic to make.

To illustrate this effect the applicant has shown that a suspension ofcellulose particles in oil exhibits a high viscosity at high shear ratescompared to a similar suspension of sugar in oil. Without wishing to bebound by any mechanism it is believed that this viscosity difference maybe caused by the irregular shape of the cellulose particles compared tosugar which produces a higher effective volume. It is also possible thatthe high percentage of small particles in the cellulose compared tosugar results in a higher particle surface to volume ratio. Theapplicant has also studied the structural characteristics of cocoaparticles and found that the use of highly defatted cocoa powder in afat based composition increases the viscosity of the compositioncompared to when conventional defatted cocoa powder or chocolate masswas used. Again without wishing to be bound by any mechanism, electronmicroscopy shows that the cocoa fat migrates into the voids of thehighly defatted particles and therefore the increase in viscosity ofhighly defatted cocoa powder may be due to the consequent increase inthe volume fraction of the cocoa particles.

Dietary fibres such as bran have the capacity to hold oil which canmeasured by their oil holding capacity (also denoted herein as OHC).Given the evidence above the applicant surprisingly has deduced that OHCcan be used as an indicator of the degree to which a bran will increaseviscosity of any oil based system to which it is added and thus be usedas a predictive tool to select those brans that will of most readilyprocessed when they are added to the fat based systems especially athigh levels. Again without wishing to be bound by any mechanism it isbelieved that OHC can be modified by adjusting parameters such asfibres' surface area, the porosity of the material, its hydrophilicbehaviour and/or its overall charge density. Thus the applicant believesthat in one embodiment of the invention by selecting a sub-fraction ofbran that has an optimum value of OHC and/or by modifying the method bywhich the bran is produced (for example by adjusting any of thepreceding bran parameters) to achieve an OHC optimum value, one canarrive at brans of the invention which have the additional advantagethat when they are added to a fat based system any viscosity increasethat will occur is within manageable limits, i.e. such brans of theinvention have improved processability. Thus the invention is in partthe appreciation of which OHC values for bran can achieve this effect.

Particles of and/or used in the present invention may be characterisedby additional parameters such as their ability to bind or hold liquids,for example using the parameters water holding capacity (WHC) and/or theoil holding capacity (OHC) useful for respectively aqueous based or fatbased systems. WHC and OHC (and method for measuring them) are alsodescribed in the section herein on test methods, quoted as dimensionlessunits, WHC/OHC being measured as gram water or oil absorbed/held pergram of test material.

It is advantageous that bran particles of the present invention have alow WHC and/or OHC, as this makes it easier to incorporate thesematerials in a composition. A low OHC is especially advantageous as theparticles absorb less fat and thus under given conditions the fatcontent of the composition can be reduced.

Preferred bran material of the invention has a WHC and/or OHC, (morepreferably an OHC) of less than 2, even more preferably less than 1.8,most preferably less than 1.5. Usefully the WHC and/or OHC is more than0.1.

Without wishing to be bound by any theory one can generally say thatmilling especially the preferred milling methods of the inventionreduces the (oil or water) holding capacity of the bran, it is believedby breaking up the open porous structure of the fibre rich bran and thusreducing the bran's capacity, to incorporate fluid such as fat. Thusholding capacity provides information about the structure of particlesin addition to that from measuring bulk properties such as surface areaor average particle size.

Therefore in another aspect of the invention provides a method forselecting and/or modifying bran-like particles to have a WHC and/or OHC,preferably a OHC of from 0.7 to 1.5, usefully from 0.8 to 1.4, moreusefully from 0.9 to 1.3, most usefully from 1.0 to 1.2, preferably thebran-like particles having one or more of those other properties asdescribed herein.

A further aspect of the present invention provides use of bran-likeparticles having a WHC and/or OHC, preferably a OHC of from 0.7 to 1.5,usefully from 0.8 to 1.4, more usefully from 0.9 to 1.3, most usefullyfrom 1.0 to 1.2, for the purpose of limiting the increase of theviscosity of a fat based edible composition to which the bran-likematerial is added, preferably to no more than an increase of 8 Pa·s,more preferably 6 Pa·s, even more preferably 4 Pa·s most preferably 2Pa·s (the viscosity measured at a shear rate of 40 s−1, usefully understandard conditions); conveniently the bran-like particles having one ormore other properties as described herein.

A yet further aspect of the present invention provides a fat basededible composition comprising:

from 10 to 60%, preferably from 20 to 50%, more preferably 25 to 45% byweight of bran-like material by total weight of composition;

the bran-like material having a WHC and/or OHC, preferably a OHC of from0.7 to 1.5, usefully from 0.8 to 1.4, more usefully from 0.9 to 1.3,most usefully from 1.0 to 1.2, and the composition having a viscosity offrom 2 to 12 Pa·s. preferably 4 to 11 Pa·s, even more preferably 5 to 10Pa·s most preferably 6 to 8 Pa·s (the viscosity measured at a shear rateof 40 s−1, usefully under standard conditions); preferably the bran-likeparticles having one or more of those other properties as describedherein.

Preferred aspects of the bran-like particles of and/or used in thepresent invention are those bran-like particles described herein thatadditionally also have an OHC from 0.7 to 1.5, usefully from 0.8 to 1.4,more usefully from 0.9 to 1.3, most usefully from 1.0 to 1.2.

Advantageously bran particles of the invention may have an OHC valuefrom 0.7 to 1.5, usefully from 0.8 to 1.4, more usefully from 0.9 to1.3, most usefully from 1.0 to 1.2, that is obtained by adjusting and/orselecting for one of more of the bran-like material parameters selectedfrom: material surface area, porosity of the bran-like material,material hydrophilicity, and/or material overall charge density.

Flavour Acceptable

Wheat bran naturally contains enzymes. When adding wheat bran to afat-based system, enzymes such as lipase and peroxidase may catalysereactions with lipids. Lipase hydrolyses triglycerides resulting in freefatty acids. Peroxidase catalyses the oxidation of unsaturated fattyacids. These reactions produce off-flavours and undesired changes infunctionality, especially when the bran is subject to highertemperatures.

Therefore in one aspect of the invention the precursor to the bran-likematerial of the invention is pre-treated e.g. by heat at a sufficientlyhigh temperature (or equivalent conditions) to make the productmicrobially safe but is not heated to too high temperature (orequivalent conditions) that cause fat to react to generate off-flavoursto an unacceptable extent due to the inherent presence of naturallyoccurring enzymes such as lipase or peroxidase. Avoidance of suchoff-flavours (as detected by a sensory panel and/or as defined by LAand/or PA values as described herein) is also referred to herein asflavour-acceptable. Flavour acceptability can be measured as an absoluteand/or relatively as a change in a flavour comparing the flavour of abran-like material before treatment (bran-like precursor) to the flavourof the bran-like material after treatment (bran-like material of theinvention).

In another aspect of the present invention the bran contains a microbialload which is sufficiently low (or zero) to be safe to eat and also hasa concentration of enzymes such as lipase and/or peroxidase which issufficiently low (or zero) not to generate off-flavours to anunacceptable extent when the bran is added to fat (flavour acceptable).

A simple method to measure lipase activity in wheat and wheat bran as anestimation of storage quality has been described by Rose, D. J.; Pike,O. A., Journal of the American Oil Chemists, 2006, 415-419 (=Rose & Pike2006). Lipase activity (LA) may thus be measured using the methoddescribed in Rose and Pike 2006 in units of U/g, where 1 U is defined asthe micro-equivalents of oleic acid liberated per hour. The lipaseactivity was correlated with the development of free fatty acid (FFA)during actual storage of heat-treated commercial bran. Lipase activityin conventional wheat bran was found to be typically in the range 2.17to 9.42 U/g.

Inactivating lipase and retaining anti-oxidants has been found toenhance the stability of lipids in whole wheat flour, see Rose, D. J.;Ogden, L. V.; Dunn, M. L.; Pike, O. A., Cereal Chemistry, 2008,218-223(=Rose et al 2008). To avoid lipid deterioration in the finalproduct during shelf life, certain enzymes intrinsic to wheat bran wereinactivated by heat treatment, microwave and steam heat treatments beingfound to be most efficient in decreasing lipase activity. However thebran heat treated in Rose et al 2008 (‘Rose bran’) is much coarser thatthe bran of the present invention. The Rose bran is stated to be‘virtually indistinguishable’ from bran that was extracted fromcommercially ground wheat flour after passing through a no 50 sieve tohave a size of 300 microns or less. Furthermore though particle shape ofthe Rose bran is unspecified as it is designed to match bran fromcommercial wheat flour as closely as possible. Therefore the Rose branparticles will not be spherical in shape. Thus a reader of Rose wouldhave no reason to prepare the very differently shaped and sized branparticles of the present invention. Nor would a reader of Rose assumethat the heat treatments stated to be optimal for Rose bran could beapplied to the different bran of the invention.

In a preferred aspect of the invention the bran of the invention has anLA of less than or equal to 2 U/g, more preferably less than or equal to1.5 U/g, even more preferably less than or equal to 1.0 U/g, and—mostpreferably less than or equal to 0.5 U/g, the LA measured using a coppersoap assay as described in Rose and Pike 2006 at a temperature of 40° C.(conveniently at 35° C. more conveniently at 30° C., most convenientlyunder standard conditions) where the bran sample is incubated with 0.15mL of water and 0.6 mL of olive oil at the designated temperature for 4hours.

In a useful aspect of the invention the bran of the invention has anperoxidase activity (PA) of less than or equal to 2 U/g, more usefullyless than or equal to 1.5 U/g, even more usefully less than or equal to1.0 U/g, and—most usefully less than or equal to 0.5 U/g, for exampleapproximately zero, the PA measured by a method analogous to the assayas described in Rose and Pike 2006 at a temperature of 40° C.(conveniently at 35° C. more conveniently at 30° C., most convenientlyunder standard conditions) where the bran sample is incubated with 0.15mL of water and 0.6 mL of olive oil at the designated temperature for 4hours.

In an alternative method to assess PA, equal quantities of guiacol (0.5%in aqueous solution) and hydrogen peroxide (1.5% in aqueous solution)may be added to the bran sample and a colour observed, where a clearcolour indicates a negative result (no PA) and the presence of colourindicates a positive result (the presence of some active peroxidase).Conveniently bran of the invention has a negative result in this test ofPA and thus is less likely to generate off flavours in the presence offats.

In a preferred embodiment of the invention the bran has both a low PAvalue and a low LA value selected from any of the PA and LA valuesdescribed above in any combinations thereof.

Advantageously the low PA of the bran (and/or optionally the low LA ofthe bran) may be obtained by treatment as described below.

A still yet further aspect of the present invention provides for use ofmicrobially released bran-like particles of the present invention in amethod to prepare a composition of the present invention, whilstsubstantially avoiding any off-flavours as tested by a sensory paneland/or as measured by the PA and LA values herein.

A still yet other aspect of the present invention provides for use ofmicrobially released bran-like particles of the present invention as abulking agent to replace some or all of the sugar in a fat based ediblecomposition such that when the same amount of bran-like particles isused to replace the same amount sugar in the fat based composition, thecomposition with bran-like particles and composition with sugarsubstantially avoid any off-flavours as tested by a sensory panel and/oras measured by the PA and LA values herein.

To assess amount of undesired flavour development (such as roastingnotes) that may be generated by too much heat treatment of in the wheatbran, a sensorial test may be used.

Sniffing Test for Roasted Notes

In the test, panelists assessed roasting notes on a scale from 0 to 4(0=no perceptible taste, 1=taste just perceptible, 2=weak taste, 3=cleartaste, 4=strong odour). To be acceptable herein bran-like materialpreferably has a low or no odour of the undesired heat generated roastednotes, i.e. is rated 2 or less, preferably rated 1 or less, mostpreferably rated 0 in the sniff test for roasting.

Roasted notes may be due to the presence of pyrazines generated at hightemperatures from the well known Maillard reaction of amino acids in thepresence of fats and/or carbohydrates. Pyrazine compounds typical ofthose that generate roasted notes are selected from the group consistingof:

2-methylpyrazine; 2-ethylpyrazine; 2,3-dimethylpyrazine;2,5-dimethylpyrazine; 2,6-dimethylpyrazine; 2,3,5-trimethylpyrazine;2,3,5,6-tetramethylpyrazine; 2-ethyl-3-methylpyrazine;2-ethyl-5-methylpyrazine; 2-ethyl-3,5-dimethylpyrazine;2-ethyl-3,6-dimethylpyrazine; 2-isobutyl-3-methylpyrazine;2-methoxypyrazine; 2-methoxy-3-methylpyrazine;2-ethyl-3-methoxypyrazine; 2-Methoxy-3-isopropylpyrazine; and2-isobutyl-3-methoxypyrazine; 2-secbutyl-3-methoxypyrazine. Unless thecontext indicates otherwise the term pyrazine compounds as used hereinindicates the compounds in the preceding list.

Compounds that may be particularly characteristic of roasted flavourcomprise pyrazines with cocoa, chocolate and nutty notes such as2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine.

In one embodiment of the present invention conveniently to be flavouracceptable after heat treatment herein 2-ethyl-3,5-dimethylpyrazine ispresent in the bran-like material in respective amounts in water from offrom zero to less than 10, preferably <5, more preferably <3, even morepreferably <2, most preferably <1.0 parts per billion (ppb), the lastvalue being below the level of its odour detection (i.e. rated 0 in thesniffing test herein), for example this pyrazine is absent (i.e. notdetectable by known analytical techniques).

In one embodiment of the present invention conveniently to be flavouracceptable after heat treatment herein 2-ethyl-3,6-dimethylpyrazine ispresent in the bran-like material in respective amounts in water from offrom zero to less than 8, preferably <4, more preferably <2, even morepreferably <1, most preferably <0.4 parts per billion (ppb), the lastvalue being below the level of its odour detection (i.e. rated 0 in thesniffing test herein), for example this pyrazine is absent (i.e. notdetectable by known analytical techniques).

Preferably the bran-like materials of the invention to be flavouracceptable have a total content of pyrazine compounds in water of lessthan 200 ppb, more preferably <100 ppb, even more preferably <50 ppb,most preferably <20 ppb, for example are free of any pyrazine compounds(i.e. are not detectable by known analytical techniques).

In another embodiment of the present invention usefully to be flavouracceptable after heat treatment the amount of pyrazines in the bran-likematerial has not increased to a significant amount, i.e. the pyrazinecontent has an increase of no more than 200 ppb (Δ200 ppb), usefully nomore than 100 ppb (Δ100 ppb), more usefully no more than 50 ppb (Δ50ppb), even more usefully no more than 20 ppb (Δ20 ppb), most usefully nomore than 10 ppb (Δ10 ppb), compared to the amount of total pyrazinespresent in the bran-like material before such treatment.

In another embodiment of the present invention usefully to be flavouracceptable after heat treatment the amount of2-ethyl-3,5-dimethylpyrazine in the bran-like material has not increasedto a significant amount, i.e. an increase of no more than 10 ppb (Δ10ppb), usefully no more than 5 ppb (Δ5 ppb), more usefully no more than 3ppb (Δ3 ppb), even more usefully no more than 2 ppb (Δ2 ppb), mostusefully no more than 1 ppb (Δ1 ppb), for example no more than 0.5 (Δ0.5ppb) compared to the amount of this pyrazine present in the bran-likematerial before such treatment.

In another embodiment of the present invention usefully to be flavouracceptable after heat treatment the amount of2-ethyl-3,6-dimethylpyrazine in the bran-like material has not increasedto a significant amount, i.e. an increase of no more than 8 ppb (Δ200ppb), usefully no more than 4 ppb (Δ4 ppb), more usefully no more than 2ppb (Δ2 ppb), even more usefully no more than 1 ppb (Δ1 ppb), mostusefully no more than 0.4 ppb (Δ0.4 ppb), for example no more than 0.2ppb (Δ0.2 ppb) compared to the amount of this pyrazine present in thebran-like material before such treatment.

A still other aspect of the present invention provides for a method ofheat treatment of the bran-like material used and/or of the presentinvention where the amount of pyrazine in the bran is monitored (in realtime and/or by sampling) and the treatment is stopped before the totalamount of pyrazine compounds and/or specific pyrazine compoundsdescribed herein (2-ethyl-3,5-dimethylpyrazine and2-ethyl-3,6-dimethylpyrazine) that may be present in the bran reach anyof the absolute or relative amounts that are given herein.

Enzymatic Activity

Enzymatic activities (lipase and peroxidase) were evaluated for variousvirgin wheat brans after different heat treatments using a sensorialsniffing test described below to confirm that the activity of theseenzymes can be used as a proxy for the presence of off flavours.

To assess off-flavour development resulting from enzyme activity in thewheat bran, a sensorial sniffing test was used. In this test 50 g ofcompletely melted milk fat, 25 g distilled water and 60 g of the wheatbran to be assessed were weighed in a 400 mL beaker and mixed to ahomogeneous paste. The beaker, covered with a watch glass, was placed inan oven set at 30° C. Off-flavour development after 20 hours wasassessed using a sniffing test (following a conventional method) by atrained sensory panel. In the sniffing test, panelists assessed theattributes; rancid, sour milk and cheesy (for example as shown plottedalong the ordinate in FIGS. 15 and 16 ) on a scale from 0 to 4 (0=noperceptible odour, 1=odour just perceptible, 2=weak odour, 3=clearodour, 4=strong odour). To be acceptable herein bran-like materialpreferably has an odour for each one of these three off flavours(rancid, sour milk or cheesy) rated 2 or less, preferably rated 1 orless, most preferably rated 0.

Microbially Released

An edible material denotes a material which satisfies the legal orregulatory requirements that may be set for time to time in anyjurisdiction for materials to be allowed to be sold for internal humanconsumption e.g. as a foodstuff, component and/or ingredient thereof.Such criteria may include any and/or all of the following: not injuriousto health; fit for human consumption; unadulterated; of the nature orsubstance or quality demanded; and/or not be falsely or misleadinglypresented or labelled.

As used herein a satisfactory micro-organism concentration (alsoreferred to herein as satisfactory microbial load or food-safe ormicrobially-released) indicates that an edible material has aconcentration of potentially harmful micro-organisms therein which isbelow (including zero) that concentration understood by a skilled personthat would reasonably be expected generally to be safe for humanconsumption by an average typical healthy adult, i.e. so the ediblematerial is immediately ready to eat without further treatment and canbe released for human consumption.

Thus a satisfactory micro-organism concentration is also implied hereinby use of phrases such as ‘food-safe’ or ‘microbially-released’ and forexample may be measured quantitatively as further described below.Preferably provision of microbially-releasable, food-safe, ediblematerials may be achieved by heat, microwave and/or other treatment ofthe edible material for example as described herein or by any similar orequivalent methods.

Thus a microbially released edible material of or used in the presentinvention satisfies the minimum criteria that:

(1) Salmonella is not detected in a 25 g sample of the edible materialby any suitable method(s) well known to those skilled in the art.

A treatment method (such as heat treatment) of or used in the presentinvention will satisfies the minimum criteria preferably such that thetreatment can deliver a reduction of 5 log or greater in the amount ofSalmonella (measured in cfu/g).

Usefully in the present invention microbially released edible materialof or used in the present invention may satisfy one or more additional(preferably two, more preferably three, most preferably all) of thefollowing criteria measured by any suitable method(s) well known tothose skilled in the art:

(2) TVC less than 10⁶ cfu/g (optionally measured by PCA after incubationat 30° C. for 72 hours);

(3) Coliform less than 100 cfu/g (optionally measured by VRBGA afterincubation at 37° C. for 24 hours);

(4) E. Coli less than 10 cfu/g (optionally measured chromogenically(TB×Agar))

(5) Yeasts less than 10² cfu/g (optionally measured by RBCAChoramphenol); and

(6) Moulds less than 103 cfu/g (optionally measured on an agar base);

(7) Aerobic colony count (ACC) of less than 10000 colony-forming unitsper gram (<104 cfu/g);

The values given in the embodiments above are upper limits and ideallynone of these micro-organisations listed in criteria (1) to (7) would bepresent at all in preferred edible materials (such as the preferred heattreated bran-like material of the invention) whether below the thresholdof detection or not. So it will be appreciated that the limits aboveencompass zero, i.e. the complete absence of any of the specifiedorganisms. Unless otherwise indicated all tests are carried out understandard conditions.

Aerobic colony count (ACC) is also known as the total viable count orstandard plate count, and is the total number of bacteria able to growin an aerobic environment at a moderate temperature (preferably 20° C.,more preferably 30° C.). Generally ACC (criteria (7)) is used to measurequality and would be combined with criteria (1) and any one or more ofother criteria (2) to (6), ideally all of these in a more effectivemeasure to monitor food safety.

Thus as used herein the terms ‘heat treated’ or ‘heat treatment’ of amaterial (e.g. when referring to the bran particles of or used in thepresent invention) may in one embodiment of the invention denote anytreatment comprising one or more of the step(s) of;

(a) the material is microwaved at a power of at least 100 W for at least7 minutes;

(b) the material is exposed to a temperature in of at least 95° C. forat least 3 minutes (preferably in an oven, in an extruder and/or byexposure to steam); and/or

(c) the material being treated (whether by heat, microwave or otherwise)to ensure the material is food safe and can be microbially released,optionally the treatment being equivalent to inputting the same orgreater total energy and/or power into the material as given in step(s)(a) and/or (b).

Microbial acceptability is typically measured as an absolute value (orrequired limit) but may also be measured relatively as a change in amicrobial-load comparing a bran-like material before treatment(bran-like precursor) that has an unacceptable microbial load therein(e.g. a ‘virgin’ bran) to the bran-like material after treatment(bran-like material of the invention) which has a sufficiently low (orno) microbial load to be acceptable to be released for humanconsumption.

Moisture Content

The applicant has found that the moisture content of non-heat treatedbran can be reduced to a greater degree by steam treatment compared totreatment by microwaving.

Without wishing to be bound by any theory it is believed that the lowerthe moisture content in a material (preferably the bran-like material,more preferably the bran) of and/or used in the present invention themore advantageous, as with less moisture therein the material has lessan impact on viscosity when added to a fat based system (and thus beeasier to process by pumping and layering) and/or with less water thematerial will be less susceptible to microbial contamination and/orgrowth and therefore the more food safe the material will be for use asan ingredient in foodstuffs.

Thus in one embodiment of the invention the material (preferably thebran-like material, more preferably the bran) of and/or used in thecompositions of the invention (optionally after pre-treatment asdescribed herein) and has a moisture content of less than or equal to9.5%, usefully less than or equal to 8%, more usefully less than orequal to 7%, even more usefully ≤6%, most usefully ≤5%, by weight of thetotal amount of material.

Thus in another embodiment of the invention the treatment method of thematerial (preferably the bran-like material, more preferably the bran)of and/or used in the compositions of the invention as described hereinreduces the moisture content of the material by at least 20%,conveniently at least 30%, more conveniently at least 30%, even moreconveniently 40%, most conveniently 50% calculated by comparing theweight of moisture in the material before treatment to the moisture inthe material immediately after treatment.

Treatment of Bran

The bran like material of the invention may be obtained and/orobtainable by pre-treating a precursor bran-like material such that theprecursor bran like material is deemed microbially acceptable whilstalso still having an acceptable flavour profile (preferably as definedby any of the PA and LA values described above in any combinationsthereof). This requires balancing conflicting factors in parameters forthe pre-treatment and preferred values for such pre-treatments thatprovide a food safe material without generating unacceptable offflavours are given herein.

Another aspect of the present invention provides for pre-treatment ofbran-like material in a method to prepare a composition of the presentinvention to ensure the resultant bran-like materials is bothmicrobially released whilst also substantially avoiding any off-flavoursas tested by a sensory panel and/or as measured by the PA and LA valuesherein.

Advantageously the pre-treatment of the precursor for the bran-likematerials of the present invention may be heat treatment and/ormicrowave treatment such as any of those treatments described herein.Preferred treatments are use of a microwave and/or thermal heating byuse of an oven, extruder and/or steam.

In another embodiment of the present invention the bran like material ofthe invention may be obtained and/or obtainable by pre-treating aprecursor bran-like material by heating at a temperature from 95 to 160°C., optionally using steam in an amount of from 5 to 15% by volume forup to 120 minutes, more advantageously at 110 to 160° C. using from 10%to 15% by steam volume for 1 to 100 minutes, even more advantageously at120 to 160° C., with from 10% to 15% steam volume for 10 to 60 minutes,most advantageously at 140 to 160° C. with 12% to 15% steam volume for15 to 60 minutes.

In a still further embodiment of the present invention the bran likematerial of the invention may be obtained and/or obtainable bypre-treating a precursor bran-like material by extruding the material inan extruder at a temperature from 95 to 160° C., optionally the materialbeing fed through the extruder at a rate to achieve an materialresidence time in the extruder of from 2 to 10 minutes. advantageouslyat an extruder temperature of 110 to 160° C. with a residence time offrom 2 to 8 minutes, more advantageously at 120 to 160° C. withresidence time of 3 to 7 minutes, most advantageously at 140 to 160° C.with residence time of 4 to 6 minutes.

In yet another embodiment of the present invention the bran likematerial of the invention may be obtained and/or obtainable bypre-treating a precursor bran-like material by heating at a temperatureof at least 95° C. to 120° C., preferably from 100° C. to 115° C., morepreferably from 105° C. to 110° C. Usefully in this embodiment the branwas heated for a period of from 2 to 10 minutes, more usefully from 3minutes to 8 minutes and most usefully from 4 to 7 minutes.

In a still other embodiment of the present invention the bran likematerial of the invention may be obtained and/or obtainable bypre-treating a precursor bran-like material by microwaving at a power offrom 100 to 990 W, preferably from 200 to 800 W, more preferably from300 to 700 W. Conveniently in this embodiment the bran was microwavedfor a period of from 1 to 9 minutes, more conveniently from 2 to 7minutes, most conveniently from 3 to 6 minutes.

In a further embodiment of the present invention the bran like materialof the invention may be obtained and/or obtainable by pre-treating aprecursor bran-like material by microwaving at a power and for such aperiod that the total energy imparted to the product is from 42 kJ to 55kJ (e.g. achieved at any of the following settings: for 7 mins (420 sec)at 100 W or 46⅔ sec at 900 W or 42.42 sec at 990 W to 9 mins 50 sec (550sec) at 100 W, 62.11 sec at 900 W or 55.56 sec at 990 W).

In a yet further embodiment of the present invention the bran has beentreated other than by forming a slurry with an aqueous carrier.

Heat Treated Bran

In one embodiment of the present invention the bran is heat treated.Preferred methods for heat treatment of the bran are other than aconventional oven. More preferred methods are selected from microwaving,extruding and/or heating together with use of steam. This is becauseconventional ovens alone have been found less effective atsterilisation. This is shown below by testing various heat treated bransfor peroxidase activity (which is an indicator for micro-biologicalactivity as well as off flavour). Virgin bran treated with thenon-convective oven shows peroxidase enzyme activity the other heattreatments do not.

Material Heat treatment method Peroxidase activity Virgin branConventional oven Positive Virgin bran Microwave Negative Virgin branConventional heating plus steam Negative

In one embodiment of the invention usefully heat treatment can beachieved by microwaving the bran, optionally at a power of at least 100W, for at least 7 minutes. Advantageously the heat treatment may exposethe bran to a temperature of at least 95° C., more advantageously atleast 100° C., for example at least 102° C. The bran may conveniently beheld at elevated temperatures in the microwave for a residence time ofat least 1 minute, preferably at least 2 minutes and more preferably atleast 3 minutes.

In another embodiment of the invention conveniently heat treatment canbe achieved by heating the bran in a tube comprising steam in an amountof at least 10% by weight, more conveniently at least 12% by weight,most preferably at least 15% by weight, the temperature of the tubebeing held at a temperature preferably of at least 120° C. (with steamat 15% or more by weight), more preferably of at least 140° C. (withsteam at 10%, even more preferably at least 15% by weight), mostpreferably at least 160° C. with steam at 10% or more for example atleast 15% by weight), and with a bran residence time of usefully from 2to 10 minutes, more usefully from 4 to 6 minutes, for exampleapproximately 6 minutes.

The heat treatment may occur at any time, in one useful embodiment ofthe invention before the bran is milled.

Preferred brans of the invention are heat treated (for example asdescribed above) to deactivate microbes and also to reduce the enzymeactivity of the bran as far as possible to minimise the impact onquality and shelf life of the final product, especially where the branis added to a composition to act as a sugar replacer (where for exampleit may be added in large amounts).

Usefully heat treated brans of the invention have a moisture content ofno more than 10%, more preferably no more than 5% by weight of the totalweight of bran after the heat treatment.

The applicant has not found any adverse effects on the sensory profileof the bran using either of the heat treatments as described herein.

Micronised Bran

Particles having the properties (i) to (iii) described herein are alsoreferred to as ‘micronised’ particles, i.e. particles that have theproperties of Vol MPS, Vol. PSD and S₅₀ as described herein asrespective elements (i) to (iii) above.

The term ‘micronised bran’ as used herein denotes bran (or bran-likematerial) which has been treated (e.g. by mechanical treatment such asmilling) so the bran particles have the properties of Vol. MPS, Vol. PSD& S₅₀ as described herein as respective elements (i) to (iii) above.

(I) Mean Particle Size (MPS) by Volume

The micronized particles have a volume mean particle size (Vol. MPS) offrom 5 to 100 microns (defined and measured as described herein).

In the present context the term “mean particle size” is preferably usedinterchangeable with the term “average particle size” The mean particlesize described herein is given as a linear dimension in units of microns(1 μm=1×10⁻⁶ m) unless clearly indicated otherwise. These values arecalculated from mean volume of the particles in a sample (volume mean),where the linear dimension would be the diameter of a theoreticalspherical particle of same volume as the volume mean. Using this methoddoes not require that the particles adopt any particular shape inpractise (so may be used where particles that have substantially nonspherical or irregular shapes). The volume mean may be measured by anysuitable method known to those skilled in the art such as laserdiffraction.

For example the volume mean particle size may be measured by thefollowing method which obtains a mean volume diameter of the particlesby laser diffraction using a Malvern optical instrument (Mastersizer2000, Malvern, Herrenberg, Germany). The Malvern instrument is equippedwith a Scirocco 2000 Unit for dry powder dispersion. Distributions aremade in duplicate for each sample. Size distribution is quantified asthe relative volume of particles in size bands is presented as sizedistribution curves (Malvern MasterSizer Micro software v 5.40).Particle size distribution parameters that may be recorded by thismethod include the Vol. MPS, (optionally labelled as D[4, 3] in thismethod); and parameters labelled D[90.3] and D[50.3] and optionallyD[10.3] that are used to characterize the Vol. PSD as defined herein.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) have a volume mean particle size ofless than or equal to 100 microns, preferably less than or equal to 80microns, more preferably less than or equal to 70 microns, even morepreferably less than or equal to 60 microns most preferably less than orequal to 50 microns for example less than or equal to 45 microns.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) have a volume mean particle size ofgreater than or equal to 5 micron, usefully greater than or equal to 10microns, more usefully greater than or equal to 12 microns, even moreusefully greater than or equal to 15 microns most usefully greater thanor equal to 25 microns for example greater than or equal to 20 microns.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) may has a mean particle size of from5 to 100 micron, conveniently from 10 to 80 microns, more convenientlyfrom 12 to 70 microns, most conveniently from 15 to 60 microns; forexample conveniently from 20 to 50 microns.

(II) Particle Size Distribution by Volume (VOL PSD)

The parameter denoted by the symbol in the format D_(P, 3) is measuredin units of length (e.g. microns) and denotes that particle diameter forwhich P % of the total volume taken by the particle in the sample have adiameter smaller or equal to the length given for this parameter. Thusfor example if D_(90.3)=1 micron, this means 90% of the total volume ofparticle in the sample is provided by those particles having a diameter1 micron or less.

Parameter D_(90.3) is used herein to indicate volume weighted diametertogether with analogous parameter D_(50.3) and optionally also parameterD_(10.3) (the diameters at which respectively 50% and 10% of the volumeoccupied by all particles lie) to define a particular distribution ofparticle sizes.

In some preferred embodiments of the invention the micronized branparticles of and/or used in the present invention may also have a Vol.PSD which is bi or mono-modal.

The Vol. PSD can be determined by sieving the material into componentswith given sizes and Vol. PSD may be characterized by the volumefraction of the total particles of a given size as indicated below.

D_(90.3) PSD Volume ≤90%

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) have a Volume PSD characterised by aD_(90.3) value less than or equal to 300 μm; where in one embodiment theD_(90.3) may be less than or equal to 300 μm, preferably less than orequal to 250 microns, more preferably less than or equal to 200 microns,even more preferably less than or equal to 150 microns, most preferablyless than or equal to 120 microns for example less than or equal to 100microns.

In another embodiment the micronized particles (conveniently micronizedbran, more conveniently bran fibre particles) may have a Volume PSDcharacterised by a D_(90.3) value greater than or equal to 10 micron,usefully greater than or equal to 20 microns, more usefully greater thanor equal to 30 microns, even more usefully greater than or equal to 40microns, most usefully greater than or equal to 45 microns, for examplegreater than or equal to 50 microns.

In a still other embodiment the micronized particles (convenientlymicronized bran, more conveniently bran fibre particles) may have aVolume PSD characterised by a D_(90.3) value from 10 to 350 micron,conveniently from 20 to 250 microns, more conveniently from 30 to 200microns, even more conveniently from 40 to 150 microns; mostconveniently from 45 to 120 microns for example conveniently from 50 to100 microns.

D_(50.3) PSD Volume ≤50%

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) have a Volume PSD characterised by aD_(50.3) value less than or equal to 50 μm, preferably less than orequal to 45 microns, more preferably less than or equal to 40 microns,even more preferably less than or equal to 30 microns, most preferablyless than or equal to 25 microns, for example less than or equal to 20microns.

In further embodiment the micronized particles (conveniently micronizedbran, more conveniently bran fibre particles) may have a Volume PSDcharacterised by a D_(50.3) value greater than or equal to 1 micron,usefully greater than or equal to 5 microns, more usefully greater thanor equal to 8 microns, even more usefully greater than or equal to 10microns, most usefully greater than or equal to 12 microns for examplegreater than or equal to 15 microns.

In still further embodiment the micronized particles (convenientlymicronized bran, more conveniently bran fibre particles) may have aVolume PSD characterised by a D_(50.3) value from 1 to 50 micron,conveniently from 5 to 45 microns, more conveniently from 8 to 40microns, even more conveniently from 10 to 30 microns most convenientlyfrom 12 to 25 microns; for example conveniently from 15 to 20 microns.

D_(10.3) PSD Volume ≤10%

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) optionally have a Volume PSDcharacterised by a D_(10.3) value less than or equal to 15 μm,preferably less than or equal to 12 microns, more preferably less thanor equal to 10 microns, even more preferably less than or equal to 8microns, most preferably less than or equal to 6 microns, for exampleless than or equal to 5 microns.

In yet other embodiment the micronized particles (convenientlymicronized bran, more conveniently bran fibre particles) may have aVolume PSD characterised by a D_(10.3) value greater than or equal to0.1 micron, usefully greater than or equal to 0.5 microns, more usefullygreater than or equal to 1 microns, even more usefully greater than orequal to 1.5 microns, most usefully greater than or equal to 2 micronsfor example greater than or equal to 3 microns.

In still yet other embodiment the micronized particles (convenientlymicronized bran, more conveniently bran fibre particles) may have aVolume PSD characterised by a D_(10.3) value from 0.1 to 15 micron,conveniently from 0.5 to 12 microns, more conveniently from 1 to 10microns, even more conveniently from 1.5 to 8 microns, most convenientlyfrom 2 to 6 microns; for example conveniently from 3 to 5 microns.

SPAN (Q3)

Particle size of the micronized particles (such as micronized bran) mayalso be characterised by another parameter, the dimensionless value SPAN(Q3) calculated for the volume weighted particle size distribution bydetermining the ratio of (D_(90.3)−D_(10.3))/D_(50.3). This is a measureto evaluate the width of the volume weighted particle size distribution.A lower SPAN (Q3) value indicates a narrower particle size distribution.

Thus in some preferred embodiments of the invention the Vol. PSD of themicronized bran particles of and/or used in the present invention mayalso be characterised by a volume size distribution SPAN (Q3) of from 10to 30.

The micronized particles (such as micronized bran) may compriseparticles (preferably fibre particles) having a Volume PSD characterisedby a SPAN (Q,3) of less than or equal to 30, preferably less than orequal to 28 more preferably less than or equal to 25, most preferablyless than or equal to 22 for example less than or equal to 20

The micronized particles (such as micronized bran) may compriseparticles (preferably fibre particles) having Volume PSD characterisedby a SPAN (Q,3) of greater than or equal to 10, usefully greater than orequal to 12, more usefully greater than or equal to 14, most usefullygreater than or equal to 16 for example greater than or equal to 18.

The micronized particles (such as micronized bran) may compriseparticles (preferably fibre particles) having a Volume PSD characterisedby a SPAN (Q,3) from 10 to 30, conveniently from 12 to 28, moreconveniently from 14 to 26, most conveniently from 16 to 24; for exampleconveniently from 18 to 22.

Sphericity of a particle may be measured by a dimensionless parameterdenoted S that lies between 0 and 1. S may be determined from a suitable2D image (e.g. under magnification of 10 times) of a representativesample of particles, which shows their area at various planes of thatpass through the particles (cross-section of the particles), whichgenerally will be aligned randomly in the image plane. For a givenparticle, S is the ratio of the actual perimeter around the particle'scross-section compared to the circumference of a circle having the samearea as that that cross-section (‘equivalent circle’). S is determinedso the largest number is always the denominator and S is a ratio whichis never more than 1. If the perimeter of the particle is larger thanthe perimeter of the equivalent circle the particle perimeter is thedenominator to calculate S for that particle. If the perimeter of theparticle is smaller than the perimeter of the equivalent circle theparticle perimeter is the nominator to calculate S for that particle.Thus an individual particle with a cross-section which is substantiallycircular (such as a cross-section from a sphere), are more likely tohave an individual S value of close to 1 than particles of other shapes.For a population of particles the cross sectional area as seen in theimage plane may be from a plane that passes through any part of theparticle.

An average S value (S_(mean)) may be calculated from the individual Svalues from a population of particles viewed in the 2D image andS_(mean) will provide information about the predominate shape of theparticles that make up the image (and thus the overall sample).

For a population of particles which are randomly arranged and thus aredisposed at any orientation with respect to the arbitrarily selected 2Dimage plane it is particles which are spherical which will consistentlybe viewed as having circular cross-sections as the orientation of theparticle will not affect their cross-sectional shape. Thus when S_(mean)is calculated for a population of particles the closer the S_(mean) isto 1 the higher the proportion of the particles in a sample that will bespherical. At the limit a population of particles that consisted only ofspheres would have 100% of particles (S_(p)=S₁₀₀) having an S value of1.

As well as S_(mean) as an alternative, a threshold parameter S_(p) canalso be used to signify the overall S value (i.e. degree of sphericity)for a given population of many particles of potentially various shapes.S_(p) denotes that percentage number of particles ‘p’ which have a Svalue that satisfies a given criteria for the individual particles thatwill correspond to a tighter or looser definition of what spherical-likeshape is required. When referring to multiple particles, if no subscriptis denoted unless the context indicates otherwise then the S value canbe considered to refer to S₁₀₀ where all particles have at least thisminimum value and/or S_(mean) the average S value for all the particles(so some particles may be above and some below this value).

For a given particle population the more the particles' shape is onaverage satisfying the stated definition for ‘spherical-like’ thegreater the proportion of ‘spherical-like’ particles that exist within agiven sample of particles and the nearer the value of either theparameter ‘S_(p)’ or ‘S_(mean)’ will be to 1

Thus when characterising the sphericity of a sample of particles,various alternatives can be envisaged all of which are in the scope ofthe present invention. In one embodiment a value can be fixed to definea desired sphericity and either S_(mean) or the percentage of particleshaving that value (S_(p)) can be quoted. For example if it is desired tohave n % of particles with an S of at least ‘x’ (‘x’ being ≤1), thesample can be characterised by S_(n)≥x. These values can be determinedempirically either by fixing ‘n’ and determining ‘x’ or vice versa. Thusfor example one can assess the percentage having a minimum degree ofsphericity (x) and then count the proportion of particles having atleast that ‘x’ value or higher (the proportion of particles in a samplemeasured that have a pre-determined spherical character). Alternativelyone can fix a desired threshold percentage ‘n’ and determine empiricallythe least value of ‘x’ exhibited by this many particles (the sphericalcharacter assessed for a fixed proportion of particles within thesample).

The populations of particles of or used in the invention may also bemodified (e.g. by adding or removing particles of a given shape bymethods such as classifying, mixing and/or sieving) such that theoverall shape targets as defined by S_(mean), and/or S_(p) values hereinsatisfy any of those values given herein.

S values may be greater than or equal to given sphericity value orwithin a range (e.g. >0.8 for looser sphere-like shape or from 0.9 to0.95 for a tighter definition of sphere-like where pure spheres are notneeded). It will be understood that given the definition above, unlessotherwise stated a value of S greater than ‘x’ implies the upper limitof S is 1.

The closer the value of S will be to 1 for an individual particle theclose that shape is to an ideal sphere with values below 1 being lessspherical-like in shape. The narrower the range of S indicates the moretight definition of spherical-like is required, broader ranges indicatelooser definitions of spherical-like are acceptable for thosepopulations of particles.

The parameter S₅₀ referred to herein denotes at least 50% or more of theparticles measured have an S value satisfying a specific criteria whichcorresponds to a degree of spherical-like shape. The higher S₅₀ (orother S_(p) value) the higher proportional of spherical-like particles(as defined by the specific criteria) that are present within theparticle sample and the smaller the S₅₀ (or other S_(p) value)indicating a greater proportion of the population of particles that havea less spherical-like, more irregular shape. Other S values may be usedto define the sphericity of the particles of the invention, to ensure agreater proportion of particles with the spherical-like criteriaspecified and less irregular shaped particles overall. Thus particles ofthe invention may have S_(mean), optionally S₅₀, S₆₀, more usefully S₇₀,even more usefully S₈₀, most usefully S₉₀, for example S₁₀₀ valueshaving any of the optional values for spherical-like given herein inother embodiments for S.

For a given particle population the more spherical the particles' shapeis on average and/or the greater the proportion of spherical particlesthat exist within a given sample of particles the closer the value of Swill be to 1 for each particle and/or the higher the percentage ‘p’ inS_(p) that may be measured that satisfy a given (higher) S value. So forexample a particle sample consisting of just spheres would have an S₁₀₀of 1. In another example a particle sample consisting of 100% of alooser sphere-like shape targets may have an S₁₀₀ greater than 0.5 (e.g.from 0.5 to 1.0). In a further illustrative example a particle samplewith 50% of fairly spherical-like shapes might be characterised by a S₅₀being from 0.9 to 0.95.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) may have a particle shapecharacterized by a sphericity measured by a S_(mean) value (optionallyS₅₀, usefully S₆₀, more usefully S₇₀, even more usefully S₈₀, mostusefully S₉₀, for example S₁₀₀) of greater than or equal to 0.75,preferably of greater than or equal to 0.8, more preferably of greaterthan or equal to 0.82, even more preferably of greater than or equal to0.85, most preferably of greater than or equal to 0.9, for example ofgreater than or equal to 0.95.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) may have a particle shapecharacterized by a sphericity measured by a S_(mean) value (optionallyS₉₀, usefully S₆₀, more usefully S₇₀, even more usefully Sao, mostusefully S₉₀, for example S₁₀₀) of less than 1.00, advantageously ofless than or equal to 0.95, more advantageously from 0.75 to 0.95, mostadvantageously from 0.8 to 0.95.

The micronized particles (conveniently micronized bran, moreconveniently bran fibre particles) may have a particle shapecharacterized by a sphericity measured by a S_(mean) value (optionallyS₉₀, usefully S₆₀, more usefully S₇₀, even more usefully S₈₀, mostusefully S₉₀, for example S₁₀₀) from 0.75 to 1.0, advisably from 1.2 to1.0, more advisably from 0.82 to 1.00, even more advisably from 0.85 to1.00, most advisably from 0.9 to 1.0, for example from 0.95 to 1.00,such as 1.0.

Further preferences for these parameters are given in the claims herein,the contents of which are hereby incorporated into the description.

Number Weighted Values for MPS and/or PSD

In an alternative and/or preferred embodiment of the invention theparticles of and/or used in the present invention may be characterisednumbered weighted values equivalent to the volume values describedherein, with the same preferred values as given for the volume valuesherein.

Thus the micronized particles (such as micronized-bran) of and/or usedin the present invention may have a number mean particle size (NBR. MPS)of from 5 to 100 microns (analogous to the Vol. MPS defined as describedherein and measured by any suitable method known to those skilled in theart. Preferred values of NBR. MPS may be as those given for VOL. MBS

The number weighted PSD (NBR. PSD) may be characterised by a symbol inthe from D_(p, 0) measured in units of length (e.g. microns) denotesthat particle diameter for which P % of the total number of particlescounted in the sample have a diameter smaller or equal to the lengthgiven for this parameter. Thus D_(90.0), D_(95.0) and D_(10.0) are thenumber weighted equivalents of the volume parameters denoted byD_(90.0), D_(95.0) and D_(10.0). Similarly the value SPAN(Q0) iscalculated for the numbered weighted particle size distribution[(D_(90.0)-D_(10.0))/D_(50.0)] analogously to the SPAN(Q3) value.

Bran-Like Material

The term bran-like material' as used herein is understood to denotematerial including bran but also any other plant material with similarproperties to bran that may be micronized and otherwise treated to havethe properties as described herein. Such other plant material maycomprise: outer shells, outer layers of other seeds, internal shellsfrom drupe and/or internal shells from drupaceous fruits.

A non limiting list of suitable outer shells and/or outer seed layerswhich may be suitable as a source to generate the micronised bran-likematerial for use in the present invention may comprise for example cocoashells, and/or shells and/or outer layers from other common edible nutsand/or gymnosperm seeds: such as almond; brazil nut, candle nut, cashew,chestnut, hazelnut, macadamia, mongongo, peanut, pecan, pine nut,pistachio, and/or walnut.

Drupe are indehiscent fruit that do not split along a line of weakness,and have an outer part (exocarp or skin; and/or mesocarp or flesh)surrounding a shell which has a hard endocarp with a seed kernel inside.Such internal shells from drupe may include pit, stone or pyrene. A nonlimiting list of drupes which may be suitable as a source of internalshells to generate the micronised bran-like material for use in thepresent invention may comprise: almond, apricot, avocado, cherry,coffee, damson, jujube, mango, nectarine, palms (for example: coconut,date, oil and/or sabal palm), olive, peach, pistachio, plum and/or whitesapote.

It will be appreciated that some types of other plant material may fallinto one or more of the above categories which may overlap and/or thematerials may be different derived from different parts of the sameplant.

Such other plant material—for example the shells (outer or interior)described above—may or may not also be roasted before being treated tohave the other properties of the bran-like material of the inventiondescribed herein.

Usefully other plant material that may be used to prepare bran-likematerial for use in the present invention are cocoa shells and/or datepits (which may optionally be roasted). Preferred bran-like material isbran, more preferably bran from whole grain cereals, however unless thecontext herein clearly indicate otherwise the terms ‘bran’, ‘bran-like’and/or ‘bran-like material’ are used herein interchangeably.

Bran originates from the whole grains of cereal plants. The entire grainseed comprises the germ, the endosperm and the bran. The term ‘bran’when used specifically to refer to cereals herein denotes that part ofthe whole grain that remains after the germ and endosperm componentshave been completely or substantially removed and comprises the hardouter layers of the grain such as the combined aleurone and pericarp. Assuch bran is very high in fibre which in its unprocessed state isinsoluble and difficult to process. Bran will also be understood todenote any material comprising or consisting of the bran prior totreatment as described herein thus bran may include unprocessed bran butalso some brans that have been treated in other ways, for example heattreated to prevent microbiological contamination (as described later).

Whole-grain flour denotes flour milled from the entire grain seedmeaning that it contains endosperm, germ and bran, all preferably fromthe same cereal, in the same weight proportions as naturally found inthat cereal. Whole grain are a recognised source of dietary fibres,phytonutrients, antioxidants, vitamins and minerals. Refined flourcontains mainly endosperm.

Bran-like material used in the present invention is preferably branobtained and/or obtainable from whole grain cereals, some non-limitingexamples of which include barley, buckwheat, bulgur, canary grass,common oat (Avena sativa, also referred to herein as oats), corn,millet, rice (e.g. black rice, brown rice and/or wild rice), rye,sorghum, spelt, teff, triticale, wheat and, wheat berries. Morepreferred whole grain cereals are those from the monocotyledonous plantsof the Poaceae family (grass family) cultivated for their edible,starchy grains. Plant species that do not belong to the grass familyalso produce starchy seeds or fruits that may be used in the same way ascereal grains, are called pseudo-cereals. Examples of pseudo-cerealsinclude amaranth, buckwheat, tartar buckwheat and quinoa. Unless thecontext herein clearly indicates otherwise the term ‘cereal’ as usedherein includes both cereal and pseudo-cereals; and the brans usedherein may be from either type. In general the source of grain that isused depends on the product to which it is to be added, since each grainhas its own taste profile.

Further non-wheat sources of grain to obtain bran material for use inthe present invention (which may overlap with the previous lists) maycomprise legumes such as beans and/or soybeans; warm season cereals(such as maize kernels; finger millet; fonio, foxtail millet; Kodomillet; Japanese millet. Job's Tears; maize (corn); pearl millet; prosomillet; and/or sorghum); cool season non wheat cereals (such as barley,oats, rice, rye, teff, triticale and/or, wild rice); pseudocerealgrains; (such as starchy grains from broadleaf plant families: amaranthbuckwheat, smartweed and/or quinoa); grain legumes and/or pulses (suchas lentil, pea, chickpeas, common beans, fava beans, garden peas,lentils, lima beans, lupins, mung beans, peas, peanuts, pigeon peas,runner beans and/or, soybeans), cassava (Maihot esculenta) and/or anysuitable combinations and/or mixtures thereof.

Usefully the bran like material for use in the present invention arebrans obtained and/or obtainable from the whole grains of a plantselected from the group consisting of: barley, rice, brown rice, wildrice, black rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt,triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears,fonio, amaranth, buckwheat, tartar buckwheat, quinoa and mixturesthereof. More usefully the brans are those from whole grains of corn,rice, barley and/or wheat. Even more usefully the brans are those fromwhole grains of wheat (including low grade, hard and/or soft wheats),most usefully brans from wheat which has been graded as hard or softwheat, for example brans from soft wheat.

Wheat

Wheat can be classified in many different ways by different national andinternational bodies. For example the trade body Wheat Quality Australiain their latest (as of the filing dated of the present application)Wheat Classification Guidelines dated October 2013 (the contents ofwhich are hereby incorporated by reference) classifies wheat into thefollowing categories: Australian Prime Hard (APH), Australian Hard (AH),Australian Premium White (APW), Australian Standard White (ASW),Australian Premium Durum (APDR), Australian Soft (ASFT), AustralianStandard Noodle (ASWN), Australian Premium Noodle (APWN) and AustralianFeed (FEED).

The United States classifies wheats into five grades from 1 (hardest) to5 (softest) and also into the following different wheat categories:

Durum (D) wheat is a very hard, translucent, light-coloured grain usedto make semolina flour for pasta and bulghur and has a high glutencontent.

Hard Red Spring (HRS) wheat is a hard, brownish, high-protein wheat usedfor bread and hard baked goods commonly used to make bread flour andhigh-gluten flours.

Hard Red Winter (HRW) wheat is a hard, brownish, mellow high-proteinwheat used for prepare bread, hard baked goods and as an adjunct inother flours to increase protein in pastry flour for pie crusts. HRW isoften used as the sole component of unbleached all-purpose flours.

Hard White (HW) wheat is a hard, light-coloured, opaque, chalky,medium-protein wheat planted in dry, temperate areas and is used forbread and brewing.

Soft Red Winter (SRW) wheat is a soft, low-protein wheat used for cakes,pie crusts, biscuits, and muffins and typically used to make cake flour,pastry flour, and some self-rising flours with added baking powder andsalt.

Soft White (SW) wheat is a soft, light-coloured, very low protein wheatgrown in temperate moist areas, commonly used for pie crusts and pastry.

Other US wheat categories are Soft Red Spring (SRS), Unclassed (U), andMixed (M).

France characterises wheat in the categories of: BAF (corrective/strongwheat), BPS (superior bread making), BPC (standard bread making), BAU(Other uses, biscuits or feed). Germany characterises wheat in thecategories of: E (elite), A (quality bread), B (standard bread), K(biscuit). Since 2004 the United Kingdom has characterises wheat forexport from the UK as ukp (bread wheat) and uks (soft wheat) based onthe following criteria.

ukp uks Specific Weight 76 kg/hl (min) 75 kg/hl (min) Moisture content15% (max) 15% (max) Ad mix 2% (max) 2% (max) Hagberg Falling Number(HFN) 250 (min) 220 (min) Protein 11-13% 10.5-11.5%

Similar and comparable standards to define wheat grades exist in otherterritories.

Soft Wheat

Soft wheats are milled to produce soft flour which as used hereindenotes flour that has a low protein content, preferably having aprotein content of less than 11%, more preferably less than 10%, mostpreferably less than 9%, by weight of total weight of flour. Usefullythe protein content of soft flour is at least 5%, more usefully at least6%, most usefully at least 7% by weight of total weight of flour.Conveniently soft flour has a protein content from 5% up to 11%, moreconveniently from 6% to 10%, most conveniently from 7% to 9% by weightof total weight of flour.

As used herein the term soft wheat preferably denotes wheat that fallsinto the definitions referred to above by Wheat Quality Australia datedOctober 2013 classified as ASFT and/or that falls into the USdefinitions for SRW, SSW and/or SW wheat, and/or falls into (thesoftest) Grade 5 as defined under USA wheat standards and/or K wheat inGermany and/or uks wheat for export from the United Kingdom and/orsatisfies the definitions for any equivalent, comparable and/or similartypes of wheat to these standards as defined in other territories.

Hard Wheat

Hard wheat as used herein denotes wheat that forms after milled hardflour that has a high protein content, preferably having a proteincontent of more than 11%, more preferably at least 12%, most preferablyat least 13%, for example at least 14% by total weight of flour.Usefully the protein content of hard flour is no more than 20%, usefullyno more than 17%, more usefully no more than 15% by total weight offlour. Conveniently hard flour has a protein content from 11% to 20%,more conveniently from 12% to 17%, most conveniently from 13% to 15% bytotal weight of flour.

As used herein the term hard wheat preferably denotes wheat that fallsinto the definitions referred to above by Wheat Quality Australia datedOctober 2013 classified as APH, AH, ASW and/or APDR and/or that fallsinto the US definitions for D, HRS, HRW and/or HW wheat, and/or fallsinto (the hardest) Grades 1, 2, 3 and/or 4 as defined under USA wheatstandards and/or BAF, BPS and/or BPC wheat in France and/or E, A and/orB wheat in Germany and/or ukp wheat for export from the United Kingdomand/or satisfies the definitions for any equivalent, comparable and/orsimilar types of wheat to these standards as defined in otherterritories. Therefore in one embodiment of the invention the term hardflour conveniently denotes a flour obtained and/or obtainable from (moreconveniently milled directly from) one or more hard wheat(s) as definedherein.

Low Grade Wheat

In one embodiment of the invention conveniently the bran is obtainedand/or obtainable from a low grade wheat and/or one or more of thefollowing sources of wheat cereal; brown flour (comprising germ and/orbran) wholegrain flour (also known as whole-meal flour, comprising theentire grain, including the bran, endosperm, and germ); germ flour(comprising the endosperm and germ, excluding the bran); and/or anysuitable mixtures thereof.

As used herein the term low grade wheat preferably denotes wheat thatfalls into the definitions for wheat classified by Wheat QualityAustralia in October 2013 as ASWN, APWN and/or FEED and/or that fallsinto the US definitions for U and/or M wheat and/or does not meet therequirements to satisfy any of Grades 1, 2, 3, 4 and/or 5 as definedunder US wheat standards and/or BAU wheat in France and/or K wheat inGermany and/or satisfies the definitions for any equivalent, comparableand/or similar types of wheat to these standards as defined in otherterritories.

It will be understood as used herein that for convenience in oneembodiment of the invention if there is an inconsistency between theamounts in wt % of protein specified herein for hard, soft or low gradewheat and any of the territorial definitions also referred to herein forgrade wheat classes, then the wt % values specified herein prevailand/or usefully that fraction of a given wheat class that lie outsidethe wt % specified herein are excluded from the definition of soft, hardand/or low grade wheat as used herein.

Bran Composition

The bran material used in present invention comprises, among othercomponents, fibres, starch (carbohydrate), proteins and fat. The amountof the individual components in a bran varies according to the source ofthe whole grain from which the bran originates, as well the refiningprocess of the bran.

In one embodiment of the invention where the bran originates from wholegrains from wheat, the bran may usefully comprise components in thefollowing amounts: fibres 30-70% (w/w), starch 20-50% (w/w), proteins5-20% (w/w), fat 0.5-10% (w/w).

In another embodiment of the invention, the bran may convenientlycomprise components in the amounts: fibres 20-50% (w/w), starch 30-40%(w/w), proteins 10-15% (w/w), fat 1-5% (w/w).

As used herein the terms “%” and “% (w/w)” relate to weight percentageon a dry matter basis, unless the context clearly indicates otherwise.

The bran obtained from whole grains may comprise from about 40-50% to80-90% by weight of the dietary fibres present in the whole grains.

Milling

Another aspect of the invention broadly provides a process for producingmicronized bran of the invention and/or as described and defined herein,the process comprising the steps of:

optionally heat treating the bran and then milling the bran in mill toreduce its particle size and achieve the particle properties definedherein as (i), (ii) and (iii). Optionally the milling step by beachieved by milling the bran at a speed of at least 3000, usefully atleast 4000 rpm.

Preferred milling methods used to produce bran particles of theinvention are selected from milling an optionally heat treated branusing a cell mill and/or a jet mill, the use of a cell mill being morepreferred.

A cell mill is a highly efficient mechanical mill with multiple rotorsmounted on a vertical shaft. Product quality is optimised by control ofmill speed through a frequency inverter, which also limits the startingcurrent. A cell mill results in two product streams, standard (orproduct) and oversize, the standard stream is the preferred output thatmay comprise micronized bran of the invention.

A jet mill (also known as a microniser) typically comprises a spiral jetwhich uses compressed gas to produce superfine materials by autogenouscomminution. Feed material is inspirated by a small proportion of thecompressed gas through a venturi into the grinding chamber wherenumerous angles nozzles accelerate the material into particle-particleimpact. There are no moving parts in the mill and no mechanical forcesare applied to the grinding process. Variation in gas pressure andresidence time is possible.

As used herein, unless the context clearly indicates otherwise the term‘micronized bran’ is an informal term used to denote bran particles ofthe invention and/or bran particles that may be used to prepare otheraspects and embodiments of the invention described herein (i.e. branparticles that have at least the parameters: Vol. MPS 5 to 100 μm; Vol.PSD with D_(90.3)≤350 μm, D_(50.3)≤50 μm & optionally D_(10.3)≤15 μm;and S₅₀≥0.75). Thus ‘micronized bran’ may be made by any suitable methodand is not limited to solely to bran milled by a jet mill/‘microniser’described herein.

The applicant has found that for some conventional milling techniquessuch as a ball mill there is a correlation between milling time, reducedparticle size and increased particle sphericity, in other words the longthe particles are milled the smaller they become and the rounder andmore regular their shape, which makes such milling techniques lessflexible. For particles obtained from a cell mill the applicant hasdiscovered that there is no such correlation which allows particles tobe produced with a wider possibility of parameters (such as thosedescribed herein).

In one preferred embodiment of this aspect of the invention provides aproduction process, optionally including a milling and a heating step,for the production of a food grade bran powder that can be used asdescribed herein for example by having a minimal impact on the rheologyof the fluid composition to which it is added.

Fluid Compositions (Fillings, Binders and/or Coatings)

A further aspect of the invention broadly provides an edible fluidcomposition comprising

(a) from 0.1% to 99.9%, preferably from 0.1% to 35% by weight ofmicronized particles (preferably micronized bran) of and/or as used inthe invention as defined herein; and

(b) from 0.1% to 99.9% preferably from 65% to 99.9% of a carrier medium;

based on the amount of (a) and (b) totaling 100%.

In one embodiment of the invention usefully the edible fluid compositionconsists of (a) and (b), and more usefully the fluid is a liquid, mostusefully a fat based or water based liquid, for example a fat basedliquid.

The carrier medium may comprise any fluid suitable for use in thefoodstuffs described herein (such as confectionery) for example fatbased and/or water based liquids as described herein (e.g. fillingsand/or coatings) and which may also contain other components such asflavourings and the like that are typically present in suchcompositions.

The particles are present in the fluids of the invention in an amount ofgreater than or equal to 0.1%, preferably greater than or equal to 1%,more preferably greater than or equal to 5%, even more preferablygreater than or equal to 10%, most preferably greater than or equal to15% by weight of the composition.

The particles are present in the fluids of the invention in an amount ofless than or equal to 35%, usefully less than or equal to 30%, moreusefully less than or equal to 25%, even more usefully less than orequal to 23%, most usefully less than or equal to 20% by weight of thecomposition.

The particles are conveniently present in the fluids of the invention inan amount of from 1 to 30%, conveniently from 5 to 25%, moreconveniently from 10 to 25%, even more conveniently from 15 to 23%, mostconveniently from 15 to 20% by weight of the composition.

The preferred amount of carrier medium may be calculated from the aboveamounts for particles based on (a) and (b) being 100%.

Preferably the compositions of the invention comprises added sugar inadded in an amount of 100 parts and the amount of micronized branparticles present in the composition are from 0.1 parts to 50 parts,more preferably from 1 to 30 parts, most preferably from 5 to 25 partsby weight of the amount of added sugar being 100 parts.

Thus fluid compositions of the present invention that contain micronizedbran may usefully achieve a reduction in added sugar of up to 50%(compared to a composition in which the micronized bran is substitutedby the same weight of sugar) whilst still being capable of beingprocessed industrially (i.e. the amount of micronized bran does notadversely effect the viscosity of the fluid so it cannot be pumped).

Suitable fluid compositions are described herein. In one embodiment ofthe invention the fluid compositions of the invention that comprisemicronized bran are compositions selected from: fillings, batters,binders and/or coatings preferably suitable for use in confectioneryproducts.

Such compositions may comprise water-based compositions, such as aqueoussolutions, aqueous dispersions, oil in water (o-w) emulsions and/orwater-in-oil-in-water (w-o-w) emulsions, examples of these comprise jamsor caramels.

Such compositions may also comprise fat-based compositions; for examplechoco-material (e.g. chocolate or compound) and/or creams (e.g. fattycreams, water-in-oil emulsions and/or oil-in water-in-oil (o-w-o)emulsions.

Such compositions may also comprise fluid batters for baked foodstuffssuch as wafer batters.

The terms ‘filling’, ‘batter’, ‘binder’ and ‘coating’ as used herein areterms of art the meanings of which are well understood by a personskilled in the art of food manufacturing (for example by aconfectioner).

In preferred embodiments of the invention the term filling as usedherein denotes an edible substance that in the final product is locatedbetween the layers of foodstuff (for example a multi-layered biscuit,wafer, cake, or other laminated foodstuff), more preferred fillingsbeing (under standard conditions) substantially fluid (e.g. flowablepowder or liquid), most preferably being liquid and most preferablybeing largely hidden within the foodstuff, i.e. not substantiallyvisible at the exterior surface(s) of the foodstuff.

In preferred embodiments of the invention the term ‘coating’ as usedherein denotes an edible substance that in the final product is locatedat one or more of the exterior surface(s) of a foodstuff or part thereof(for example an enrobed confectionery product). More preferred coatingscomprise (under standard conditions after application) a solid or highlyviscous fluid, though during manufacture the coating may also be appliedas a solid or fluid (e.g. flowable powder or liquid), most preferably asa liquid to the partial product). Even more preferred coatings aresubstantially visible at the exterior surfaces of the foodstuffsoptionally to provide the foodstuff with aesthetic and/or sensoryproperties (e.g. organoleptic properties) that are appealing to theconsumer. A food coating also optionally provides functional propertiessuch barrier properties (e.g. to heat, cold, oil and/or moisture) and/ormechanical properties to protect the interior of the product, lengthenits shelf-life and/or improve its appearance. Unlike the vast majorityof packaging the food coating is an integral part of the foodstuff andis designed to be edible. Generally coatings imply food products (orcomponents thereof) that have a minimum size of 1 mm or above. Coatedparticulate foodstuffs with a size of less than 1000 microns (typicallyfrom 300 to 1000 μm) are referred to encapsulated rather than coatedfoodstuffs.

In preferred embodiments of the invention the term binder as used hereindenotes an edible substance that in the final product is used to trapcomponents of the foodstuff with a matrix for the purpose of forming acohesive product and/or for thickening the product (e.g. flour forming aroux). More preferred binders of the invention are those that contributeto a smoother product texture, add body to a product, help retainmoisture and/or assist in maintaining cohesive product shape; forexample by aiding particles to agglomerate; holding inclusions in aconfectionery product more strongly in place; adhering nuts and/orgrains within a ready to eat cereal bar; and/or improving delaminationresistance of a multi-layered foodstuff. Even more preferred binders are(under standard conditions) those which comprise a solid or highlyviscous fluid, though during manufacture the binder may be applied as asolid, fluid (e.g. a powder) or as a liquid. A binder may also performthe function of a filling and/or a coating. Thus as used herein a bindercomposition performs the function of a food stabiliser by allowingincompatible and/or otherwise immiscible food ingredients, which do notmix well, to remain in a homogenous state after blending. The maindifference between a binder composition and a stabiliser being that abinder comprises more than one component (often added for other reasons)and is used in larger quantities that a stabilizer (e.g. in the amountsas described herein).

Thus for example ready-to-eat cereal bars typically comprise expandedcereals coated with 20 to 50% by weight of sugar syrup (which can actboth as a coating and as a binder).

Dragees are typically a nut, chocolate, or sweet centre that is coated(e.g. by panning) with from 10% to 100% by weight of sugar.

In preferred embodiments of the invention the term batter as used hereindenotes an edible substance that in the final product is used to preparea baked foodstuff (which term also includes a fried foodstuff). A morepreferred batter is readily capable of fluid flow (optionally understandard conditions) during manufacture, for example having a low enoughviscosity to be pumped or poured at room temperature (whilst not beingso low that obtaining a wafer from baking the batter on a substantiallyflat plate is impractical). A typical batter mixture comprises flour,and a liquid such as water or milk and optionally other ingredients suchas egg.

Product

A yet further aspect of the invention broadly provides a product,preferably a confectionery product, baked product or biscuit comprisinga fluid composition and/or micronized bran as described herein. Theseproducts are defined later in this document.

Layer

One embodiment of the invention broadly provides a multi-layer productof the invention, preferably a confectionery product comprising a fluidcomposition and/or micronized bran as described herein' in which atleast one layer comprises a:

(a) from 0.1 to 99.9% of micronized bran of the invention as definedherein

(b) from 0.1 to 99.9% by weight of a carrier medium

where the layer also has

(A) a coat weight of less than or equal to 2 g/cm² and

(B) a visual rating assessed as at least 4 or 5 as described herein.

Preferred layers of the invention have a coat weight of greater than orequal to 0.01 g/cm 2, more preferably greater than or equal to 0.05g/cm², most preferably greater than or equal to 0.08 g/cm².

Useful layers of the invention have a coat weight of less than or equalto 1 g/cm², more usefully less than or equal to 0.5 g/cm², most usefullyless than or equal to 0.2 g/cm².

Conveniently layers of the invention have a coat weight of from 0.01 gto 2 g/cm², more conveniently from 0.05 to 1 g/cm², even moreconveniently from 0.08 to 0.5 g/cm², most conveniently from 0.08 to 0.2g/cm².

The visual rating of the layers of the invention relates to the qualityof the layer as the more holes that exist in a filling the more of theother layer (such as cream) have to be deposited on top to fill up theholes. This can be both expensive and add more high fat ingredientswhich can be undesirable for if a low fat product (with bran) is to beproduced. Alternatively where the layer is on the exterior of a product(i.e. a coating) a layer with a poor visual rating (i.e. a large numberof holes) may be aesthetically unacceptable.

Preferably the micronized bran (as described herein) allows a reductionin added sugar and/or an increased amount of fibre in the fluidcompositions and/or products of the invention (in the amounts describedherein) compared to the comparative product without the micronized branand/or fluid compositions of the invention. Usefully the organolepticand/or other properties of the product and/or fluid composition ofand/or used in the invention are substantively unchanged compared to thecomparative product.

Method of Preparing Uniform Layers

A still another aspect of the invention broadly provides a method ofpreparing a multi-layer product (as described herein) which comprisesthe step of applying a fluid composition of the invention as definedherein to an edible substrate to form at least one layer thereon, thelayer having the properties of

(a) from 0.1 to 99.9% of micronized bran of the invention as definedherein

(b) from 0.1 to 99.9% by weight of a carrier medium;

(A) a coat weight of less than or equal to 2 g/cm² and

(B) a visual rating assessed as at least 4 or 5 as described herein.

to obtain a multilayered product.

Preferred amounts for the parameters described above are as givenherein.

Use of Micronised Bran to Form Uniform Layers

A still other aspect of the invention broadly provides use of micronizedbran to prepare a multi-layer product (as described herein) in which atleast one layer comprises:

(a) from 0.1 to 99.9% of micronized bran of the invention as definedherein

(b) from 0.1 to 99.9% by weight of a carrier medium

(A) a coat weight of less than or equal to 2 g/cm² and

(B) a visual rating assessed as at least 4 or 5 as described herein.

Preferred amounts for the parameters described above are as givenherein.

Use of Micronised Bran as Sugar Replacer

A still other aspect of the invention broadly provides use of micronizedbran as a sugar replacer for example for the purpose of replacing someor all of the sugar that would be added to a fluid composition and/orproduct of the invention.

When referring to use of micronized bran as a sugar replacer herein,this denotes that the micronized bran is used to prepare a productand/or composition of the invention where the bran replaces some or allof the sugar that would otherwise be added to a real or theoreticalcomparative product and/or fluid composition otherwise identical to theproduct and/or fluid composition of the invention and thus more addedsugar was or would be present in this comparative, known product and/orfluid composition compared to the product and/or fluid composition ofthe invention. Optionally the micronized bran in the product and/orfluid composition of the invention may replace the added sugar in thecomparative product and/or fluid composition on a one to one weightbasis.

Preferably use of micronized bran as a sugar replacer allows a reductionin added sugar of less than or equal to 80%, more preferably less thanor equal to 70%, even more preferably less than or equal to 60%, mostpreferably less than or equal to 50% by weight of added sugar as used inthe fluid composition of and/or used in the invention compared to thesugar added to the comparative fluid composition (i.e. without thebran).

Conveniently use of micronized bran as a sugar replacer allows areduction in added sugar of greater than or equal to 0.1%, moreconveniently greater than or equal to 0.2%, even more convenientlygreater than or equal to 0.5%, most conveniently greater than or equalto 1% by weight of added sugar as used in the fluid composition ofand/or used in the invention compared to the sugar added to thecomparative fluid composition.

Usefully use of micronized bran as a sugar replacer allows a reductionin added sugar of from 0.1% to 80%, more usefully from 0.2% to 70%, evenmore usefully from 0.5% to 60%, most usefully from 1% to 50% by weightof added sugar as used in the fluid composition of and/or used in theinvention compared to the sugar added to the comparative fluidcomposition.

Preferably use of micronized bran as a sugar replacer allows a reductionin added sugar of less than or equal to 50%, more preferably less thanor equal to 35%, even more preferably less than or equal to 30%, mostpreferably less than or equal to 25% by weight of added sugar as used inthe product of and/or used in the invention compared to the sugar addedto the comparative product.

Conveniently use of micronized bran as a sugar replacer allows areduction in added sugar of greater than or equal to 0.5%, moreconveniently greater than or equal to 1%, even more conveniently greaterthan or equal to 2%, most conveniently greater than or equal to 5% byweight of added sugar as used in the product of and/or used in theinvention compared to the sugar added to the comparative product.

Usefully use of micronized bran as a sugar replacer allows a reductionin added sugar of from 0.5% to 50%, more usefully from 1% to 35%, evenmore usefully from 2% to 30%, most usefully from 5% to 25% by weight ofadded sugar as used in the product of and/or used in the inventioncompared to the sugar added to the comparative product.

Preferred embodiments of the present invention are those in which thesugar reduction achieved by use of the micronized bran as a sugarreplacer is calculated with respect to the properties of the comparativeproduct as a whole rather than the fluid composition of which the branforms a part.

Use of Micronised Bran to Increase Fibre Content

A still other aspect of the invention broadly provides use of micronizedbran to increase the total amount of fibre content in a fluidcomposition and/or product of the invention, for example for the purposeof increasing some or all of the fibre that would be added to a fluidcomposition and/or product of the invention.

When referring to use of micronized bran as a source of increased fibreherein, this denotes that the micronized bran is used to prepare aproduct and/or composition of the invention where the bran is used toincrease some or all of the fibre that would otherwise be added orpresent to a real or theoretical comparative product and/or fluidcomposition otherwise identical to the product and/or fluid compositionof the invention and thus the fibre was or would be present in thiscomparative, known product in less amounts compared to the productand/or fluid composition of the invention. Optionally the micronizedbran in the product of the invention may comprise (for example consistof) the fibre in the comparative product and/or fluid composition on aone to one weight basis.

Preferably use of micronized bran as a source of fibre allows anincrease in fibre of less than or equal to 80%, more preferably lessthan or equal to 70%, even more preferably less than or equal to 60%,most preferably less than or equal to 50% by weight of fibre as used inthe fluid composition of and/or used in the invention compared to thefibre in the comparative fluid composition (i.e. without the bran).

Conveniently use of micronized bran as a source of fibre allows anincrease in fibre of greater than or equal to 0.1%, more convenientlygreater than or equal to 0.2%, even more conveniently greater than orequal to 0.5%, most conveniently greater than or equal to 1% by weightof fibre as used in the fluid composition of and/or used in theinvention compared to the fibre in the comparative fluid composition.

Usefully use of micronized bran as a source of fibre allows an increasein the amount of fibre of from 0.1% to 80%, more usefully from 0.2% to70%, even more usefully from 0.5% to 60%, most usefully from 1% to 50%by weight of fibre as used in the fluid composition of and/or used inthe invention compared to the fibre in the comparative fluidcomposition.

Preferably use of micronized bran as a source of fibre allows anincrease in the amount fibre of less than or equal to 50%, morepreferably less than or equal to 35%, even more preferably less than orequal to 30%, most preferably less than or equal to 25% by weight offibre as used in the product of and/or used in the invention compared tothe amount of fibre in to the comparative product.

Conveniently use of micronized bran as a source of fibre allows anincrease in the amount fibre of greater than or equal to 0.5%, moreconveniently greater than or equal to 1%, even more conveniently greaterthan or equal to 2%, most conveniently greater than or equal to 5% byweight of fibre as used in the product of and/or used in the inventioncompared to the amount of fibre in the comparative product.

Usefully use of micronized bran as a source of fibre allows an increasein the amount fibre of from 0.5% to 50%, more usefully from 1% to 35%,even more usefully from 2% to 30%, most usefully from 5% to 25% byweight of fibre as used in the product of and/or used in the inventioncompared to the amount of fibre in the comparative product.

Preferred embodiments of the present invention are those in which theamount of fibre increase by use of the micronized bran as a source offibre is calculated with respect to the properties of the comparativeproduct as a whole rather than the fluid composition of which the branforms a part.

Health Claims/Uses

A still other aspect of the invention broadly provides for use of thebran of the invention and/or as described herein for the purpose ofindicating to the consumer (for example on product packaging of theproduct, in advertising and/or other communications e.g. at the point ofsale) that a food product of the invention (comprising the bran of thepresent invention and/or as described herein) has benefits (such ashealth claims), preferably said benefits being (or arising from) reducedamounts of added sugar and/or an increased amount of fibre, morepreferably from reduced amounts of added sugar.

The term ‘benefits’ as used herein denotes that the food productproperties are beneficial based on a comparison between the product ofthe invention and a real or theoretical comparative product otherwiseidentical where the same weight of added sugar and/or fibre was or wouldbe present in the product instead of the bran of the present inventionand/or as described herein and/or be used in the product of theinvention.

Preferably in one embodiment of the invention the food product benefitsdescribed herein relate indirectly or directly to the reduction of theamount of added sugar in the product of the invention compared to theamount of sugar that would be used in the comparison product.

Usefully in another embodiment of the invention the food productbenefits described herein relate indirectly or directly to the increaseof the amount of added fibre in the product of the invention compared tothe amount of fibre that would be used in the comparison product.

It will be understood that any food product claims on the packagingand/or elsewhere will be consistent with and/or in the format specifiedby the relevant local laws and regulations in force where the product ofthe invention is to be sold.

A yet further aspect of the invention provides use of the bran of theinvention and/or as described herein in a method of manufacture ofproduct with benefits (such as health claims), preferably said benefitsbeing (or arising from) reduced amounts of added sugar and/or anincreased amount of fibre, more preferably from reduced amounts of addedsugar.

A still yet further other aspect of the invention provides a product ofthe invention which is contained in a pack, where the pack comprises anindication thereon, visible to the consumer, that the product of theinvention contained therein benefits (such as health claims), preferablysaid benefits being (or arising from) reduced amounts of added sugarand/or an increased amount of fibre, more preferably from reducedamounts of added sugar.

Other Aspects of the Invention

Another aspect of the invention broadly provides a process for preparingcomposition of the present invention and/or as described herein, theprocess comprising the step of mixing micronized bran (as describedherein) with a fluid composition (as described herein). In oneembodiment the micronized bran may be added to the fluid composition, inanother embodiment the fluid composition may be added to the micronizedbran.

A further aspect of the invention provides a fluid composition and/orproduct obtained and/or obtainable from a process of the presentinvention.

A yet another aspect of the invention broadly provides a foodstuffand/or confectionery product comprising a fluid composition of thepresent invention and/or micronized bran (as described herein) ascomponent(s) thereof.

A yet further aspect of the invention broadly provides use of amicronized bran (as described herein) and/or a fluid composition ofpresent invention (and/or as described herein) for the manufacture of afoodstuff and/or confectionery product.

A still further aspect of the invention broadly provides a method forpreparing a foodstuff and/or confectionery product comprising providingone or more micronized bran component(s) and/or fluid composition(s) ofpresent invention (and/or as described herein).

Many other variations embodiments of the invention will be apparent tothose skilled in the art and such variations are contemplated within thebroad scope of the present invention. Thus it will be appreciated thatcertain features of the invention, which are for clarity described inthe context of separate embodiments may also be provided in combinationin a single embodiment. Conversely various features of the invention,which are for brevity, described in the context of a single embodiment,may also be provided separately or in any suitable sub-combination.

Further aspects of the invention and preferred features thereof aregiven in the claims herein, which form an integral part of thedisclosure of the present invention whether or not such claimscorrespond directly to parts of the description herein.

Certain terms as used herein are defined and explained below unless fromthe context their meaning clearly indicates otherwise.

Suitable food products that may be prepared as described herein may beselected from the following non limiting list of: baked foodstuffs,biscuits, cakes, candies, cereals, choco-condiments, confectioneryproducts, frozen food, gummies, ice cream, pizza, pasta, pellets, petfood, solid sauces, sweets, treats; wafers, combinations thereof and/ormixtures thereof; preferably from biscuits, cakes, candies, cereals,choco-material (e.g. chocolate and/or compound), confectionery, gummies,ice cream and/or sweets, more preferably from biscuits, candies,chocolate, confectionery products, gummies, ice cream and/or sweets,most preferably from candies, chocolate, gummies and/or sweets; forexample from gummies and/or chocolate.

As used herein the term ‘confectionery products’ is well understand tothose skilled in the art and includes but is not limited to productssuch as fat based confectionery, chocolate, compound, tablets, gummiesand/or, wafer.

The following terms as used herein when capitalised BAKED PRODUCTS,BISCUITS AND CONFECTIONERY PRODUCTS have the following specificdefinitions as used herein which would be understood to be deemedmutually exclusive.

BAKED PRODUCTS denotes foodstuffs which are or, which comprisecomponents which are, predominately baked and may be sweet or savouryand may comprise baked grain foodstuffs, including but not limited tofoodstuffs either raised with yeast and/or baking powder, foodstuffsthat comprise baked cereals and/or pulses such as baked wheat foodstuffssuch as, bread, rolls, cakes, pastries, crumpets, potato cakes, scones,pancakes and/or pies, further non-limiting examples of baked productscomprising any of the following (some of which may also overlap): applestrudel, baklava banana bread, berliner, bichon au citro, croissantfruitpie (e.g. apple pie, cherry pie, pecan pie), garibaldi, gingerbread,kurabiye, lebkuchen, leckerli, lemon drizzle cake macroon, koulourakia,kourabiedes, Linzer torte, muffin, polvorón, pizzelle, pretzel (soft orhard), Welsh cakes and/or similar products

Biscuits denotes foodstuffs which are a dry and crisp or hard bread inthin, flat cakes, made without yeast or other raising agent includingbut not limited to ANZAC biscuit, biscotti, bourbon biscuit, buttercookie, custard cream, cookie, digestive biscuit, flapjack, florentine,garibaldi, high fat biscuits, oreo, Nice biscuit, peanut butter cookie,shortbread and/or similar products.

CONFECTIONERY PRODUCTS denotes (i) foodstuffs which are predominatelysweet in flavour and are not predominately baked and may comprise fatbased confectionery (such as chocolate, compound and other relatedmaterials) and/or sugar confections, further non limiting examples ofconfectionery comprise any of the following (some of which may alsooverlap): bakers' confections, candies, choco-material (such aschocolate, compound and other related materials that comprise cocoabutter (CB), cocoa butter equivalents (CBE), cocoa butter replacers(CBR) and/or cocoa butter substitutes (CBS) however defined by locallaws), fat based confectionery, gummies, ice cream, multi-layer productswith filling and wafer, sugar confections, sweets, tablets, treats;wafers, combinations thereof and/or mixtures thereof and (ii) foodstuffswhich are cereal bars, extruded cereal based products or co-extrudedfilled cereal based products.

Any suitable manufacture process may be used to prepare productsdescribed herein such as moulding, extension and deposition.

Gummy sweets or gummy candies (hereinafter referred to as “gummies”, or“gummy” or “gummi” in the singular) may be prepared by moulding.Preferred ‘gummies’ are confectionery products that exhibit at least inpart a deformable, non rigid, plastic, rubber, chewable and/orgelatinous consistency. Gummies may be prepared from a composition thatcomprises gelling agent(s) (such as gelatine), sugar(s), flavouring(s)and/or colorant(s).

Fat Based Composition or Edible Product

The term ‘identifies edible products which are based on a fat continuousmatrix. Non-limiting examples of such fat based edible products may berepresented by fat based confectionery products as below defined,margarine, butter or spreads. In some embodiments, such fat continuousmatrix may be represented by a substantially pure fat matrix.

Within the context of the present invention, terms such as “fat based”and/or “fat based edible product’ denotes composition, preferably aconfectionery filling and/or chocolate, and/or products that comprises amatrix of edible hydrophobic material (e.g. fat) as the continuous phaseand a dispersed phase comprising solid particles dispersed within theedible hydrophobic continuous phase.

Within the context of the present invention the term “fat” as usedherein denotes hydrophobic material which is also edible. Thus fats areedible material (preferably of food grade) that are substantiallyimmiscible with water and which may comprise one or more solid fat(s),liquid oil(s) and/or any suitable mixture(s) thereof. The term “solidfat” denotes edible fats that are solid under standard conditions andthe term “oil” or “liquid oil” (unless the context indicates otherwise)both denote edible oils that are liquid under standard conditions.

Preferred fats are selected from one or more of the following: coconutoil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow,oil/fat fractions such as lauric or stearic fractions, hydrogenatedoils, and blends thereof as well as fats which are typically liquid atroom temperature such as any vegetable or animal oil.

The liquid oil may comprise mineral oils and/or organic oils (oilsproduced by plants or animals), in particular food grade oils. Examplesof oils include: sunflower oil, rapeseed oil, olive oil, soybean oil,fish oil, linseed oil, safflower oil, corn oil, algae oil, cottonseedoil, grape seed oil, nut oils such as hazelnut oil, walnut oil, ricebran oil, sesame oil, peanut oil, palm oil, palm kernel oil, coconutoil, and emerging seed oil crops such as 25 high oleic sunflower oil,high oleic rapeseed, high oleic palm, high oleic soybean oils & highstearin sunflower or combinations thereof.

The fat content in the product of the present invention may be providedby fats of any origin. The fat content is intended to indicate the totalfat content in the composition, comprising either the content comingfrom solid fats and/or the content of liquid oils and thus the oilcontent will also contribute to the total amount of fat content asdescribed herein for fat based confectionery compositions of theinvention.

The term ‘fat based composition and/or mass’ respectively identifies afat-based composition and/or mass (including its recipe and ingredients)which is used for the preparation of fat base edible products of theinvention.

As it will be apparent to a person skilled in the art, in some instancesthe fat based edible product of the invention will have the same recipeand ingredients as the corresponding fat based composition and/or masswhile in other instances, particularly where inclusions are added or formore complex products, the final recipe of the fat based edible productmay differ from that of the fat based composition and/or mass used toprepare it.

In a preferred embodiment(s) of the present invention the fat-basededible product, fat-based composition and/or fat-based mass comprisesrespectively a fat-based confectionery product, composition and/or mass.

The term ‘fat based confectionery composition and/or mass’ identifies aconfectionery composition and/or mass (including its recipe andingredients) which is used for the preparation of fat basedconfectionery products of the invention. The fat based confectionerycomposition and/or mass may be used to mould a tablet and/or bar, tocoat confectionery items and/or to prepare more complex confectioneryproducts. Optionally, prior to its use in the preparation of a fat basedconfectionery product of the invention, inclusions according to thedesired recipe may be added to the fat based confectionery productcomposition.

Chocolate

In a more preferred embodiment(s) of the present invention the fat-basedconfectionery product, composition and/or mass encompasses suchproducts, compositions and/or masses that comprise choco-material(preferably chocolate and/or compound, more preferably chocolate) asdefined herein as well as optionally other confectionery products and/orcomponents thereof.

The term ‘chocolate’ as used herein denotes any product (and/orcomponent thereof if it would be a product) that meets a legaldefinition of chocolate in any jurisdiction and also include product(and/or component thereof) in which all or part of the cocoa butter (CB)is replaced by cocoa butter equivalents (CBE) and/or cocoa butterreplacers (CBR).

The term ‘chocolate compound’ or ‘compound’ as used herein (unless thecontext clearly indicates otherwise) denote chocolate-like analoguescharacterized by presence of cocoa solids (which include cocoaliquor/mass, cocoa butter and cocoa powder) in any amount,notwithstanding that in some jurisdictions compound may be legallydefined by the presence of a minimum amount of cocoa solids.

The term ‘choco-material’ as used herein denotes chocolate, compound andother related materials that comprise cocoa butter (CB), cocoa butterequivalents (CBE), cocoa butter replacers (CBR) and/or cocoa buttersubstitutes (CBS). Thus choco-material includes products that are basedon chocolate and/or chocolate analogues, and thus for example may bebased on dark, milk or white chocolate and/or compound.

Unless the context clearly indicates otherwise it will also beappreciated that in the present invention any one choco-material may beused to replace any other choco-material and neither the term chocolatenor compound should be considered as limiting the scope of the inventionto a specific type of choco-material. Preferred choco-material compriseschocolate and/or compound, more preferred choco-material compriseschocolate, most preferred choco-material comprises chocolate as legallydefined in a major jurisdiction (such as Brazil, EU and/or US).

The term ‘choco-coating’ as used herein (also refers to a ‘choco-shell’)denotes coatings made from any choco-material. The terms ‘chocolatecoating’ and ‘compound coating’ may be defined similarly by analogy.Similarly the terms ‘choco-composition (or mass)’, ‘chocolatecomposition (or mass)’ and ‘compound composition (or mass)’ denotecompositions (or masses) that respectively comprise choco-material,chocolate and compound as component(s) thereof in whole or part.Depending on their component parts the definitions of such compositionsand/or masses may of course overlap.

The term ‘choco-confectionery’ as used herein denotes any foodstuffwhich comprises choco-material and optionally also other ingredients andthus may refer to foodstuffs such confections, wafers, whether thechoco-material comprises a choco-coating and/or the bulk of the product.Choco-confectionery may comprise choco-material in any suitable form forexample as inclusions, layers, nuggets, pieces and/or drops. Theconfectionery product may further contain any other suitable inclusionssuch as crispy inclusions for example cereals (e.g. expanded and/ortoasted rice) and/or dried fruit pieces.

Unless the context herein clearly indicates otherwise it will also bewell understood by a skilled person that the term choco-confectionery asused herein can readily be replaced by and is equivalent to the termchocolate confectionery as used throughout this application and inpractice these two terms when used informally herein areinterchangeable. However where there is a difference in the meaning ofthese terms in the context given herein, then chocolate confectioneryand/or compound confectionery are preferred embodiments of thechoco-confectionery of the present invention, a more preferredembodiment being chocolate confectionery.

Preferred choco-confectionery may comprise one or more product(s)selected from the group consisting of: chocolate product(s) (such asbar(s) and/or tablet(s), compound product(s) (such as bar(s) and/ortablet(s), chocolate coated product(s), compound coated product(s),chocolate coating(s) (e.g. for wafers and/or other confectioneryproducts) and/or compound coating(s) (e.g. for wafers and/or otherconfectionery products) and/or other confectionery items, chocolatecoating(s) for ice-creams, compound coating(s) for ice-creams, chocolatefilling(s) and/or compound filling(s); more preferably and/oralternatively any of the aforementioned may comprise one or more cocoabutter replacer(s) (CBR), cocoa-butter equivalent(s) (CBE), cocoa-buttersubstitute(s) (CBS) and/or any suitable mixture(s) thereof.

In choco-confectionery the cocoa butter (CB) may be replaced by fatsfrom other sources. Such products may generally comprise one or morefat(s) selected from the group consisting of: lauric fat(s) (e.g. cocoabutter substitute (CBS) obtained from the kernel of the fruit of palmtrees); non-lauric vegetable fat(s) (e.g. those based on palm or otherspecialty fats); cocoa butter replacer(s) (CBR); cocoa butterequivalent(s) (CBE) and/or any suitable mixture(s) thereof. Some CBE,CBR and especially CBS may contain primarily saturated fats and very lowlevels of unsaturated omega three and omega six fatty acids (with healthbenefits). Thus in one embodiment in choco-confectionery of theinvention such types of fat are less preferred than CB.

Multi Layer Foodstuff

One embodiment of the invention provides a multi-layer food productoptionally comprising a plurality of layers of baked foodstuff, wafer orbiscuit and at least one filling layer located between the layers ofbaked foodstuff, wafer or biscuit the filling layer comprising a fatbased confectionery composition of or prepared according to theinvention. Such multi-layer food products encompass CONFECTIONERYPRODUCTS (such as multi-layer wafers), BAKED PRODUCTS and/or BISCUITS asthese terms when capitalised are more specifically defined herein.

Examples of multi-layer foodstuffs that are deemed CONFECTIONERYPRODUCTS as defined herein include those products that comprise wafer,confectionery filling, inclusions and/or an outer coating ofchoco-material, non-limiting examples being those products availablecommercially from the applicant under the trade marks Lion®, KitKat®,Blue Riband® and Shark®.

Examples of multi-layer foodstuffs that are deemed BAKED PRODUCTS asdefined herein include those products such as cakes having a pluralityof baked interior layers of a risen baked product (such as a sponge)sandwiching at least one filling layer (e.g. jam and/or cream) thelayers optionally being coated (e.g. with an icing or fondant).

Examples of multi-layer foodstuffs that are deemed BISCUITS as definedherein include those products such as having a plurality of bakedinterior layers of a continuous biscuit layer sandwiching at least onefilling layer (e.g. jam) (sandwich biscuits).

A further embodiment of the invention provides foodstuff, such as aconfectionery product, further coated with chocolate (or equivalentsthereof, such as compound) for example a praline, chocolate shellproduct and/or chocolate coated wafer any of which may or may not belayered. The chocolate coating can be applied or created by any suitablemeans, such as enrobing or moulding. The filling and/or coating maycomprising a confectionery composition of or prepared according to theinvention.

Another embodiment of the invention provides a foodstuff, such as aconfectionery product of and/or used in the present invention, thatcomprises a filling surrounded by an outer layer for example a praline,chocolate shell product.

In another preferred embodiment of the invention the foodstuff maycomprises a multi-layer food product comprising a plurality of layers ofwafer, chocolate, biscuit or baked foodstuff with filling (of theinvention) sandwiched between them. The multi-layer product maycomprises a confectionery product (e.g. as described herein) or beselected from sandwich biscuit(s), cookie(s), wafer(s), muffin(s),extruded snack(s), praline(s) or chocolate shelled product(s). Anexample of a multilayer laminate has baked product, wafer or biscuitlayers sandwiched with filling(s) of the invention.

Baked Foodstuff

Baked foodstuffs used in or of the invention may be sweet or savoury.Preferred baked foodstuffs may comprise baked grain foodstuffs whichterm includes foodstuffs that comprise cereals and/or pulses. Bakedcereal foodstuffs are more preferred, most preferably baked wheatfoodstuffs.

BAKED PRODUCTS denotes: foodstuffs which are or, which comprisecomponents which are, predominately baked and may be sweet or savouryand may comprise baked grain foodstuffs, including but not limited tofoodstuffs either raised with yeast and/or baking powder, foodstuffsthat comprise baked cereals and/or pulses such as baked wheat foodstuffssuch as, bread, rolls, cakes, pastries, crumpets, potato cakes, scones,pancakes and/or pies, further non-limiting examples of baked productscomprising any of the following (some of which may also overlap): applestrudel, baklava banana bread, berliner, bichon au citro, croissantfruitpie (e.g. apple pie, cherry pie, pecan pie), garibaldi, gingerbread,kurabiye, lebkuchen, leckerli, lemon drizzle cake macroon, koulourakia,kourabiedes, Linzer torte, muffin, polvorón, pizzelle, pretzel (soft orhard), Welsh cakes and/or similar products

Biscuits may be flat or shaped and may have many different shapes,though preferred biscuit(s) are flat so they can be usefully belaminated together with filling of the invention (optionally a fruitbased filling). More preferred biscuits are non-savoury, for examplehaving a sweet or plain flavour.

BISCUITS denotes foodstuffs which are a dry and crisp or hard bread inthin, flat cakes, made without yeast or other raising agent includingbut not limited to ANZAC biscuit, biscotti, bourbon biscuit, buttercookie, custard cream, cookie, digestive biscuit, flapjack, florentine,garibaldi, high fat biscuits, oreo, Nice biscuit, peanut butter cookie,shortbread and/or similar products.

Wafer

Wafers are foodstuffs which are made from wafer batter and have crisp,brittle and fragile consistency and are considered herein toconfectionery for example be encompassed by CONFECTIONERY PRODUCTS (andare not therefore considered to be BAKED PRODUCTS especially when thewafer comprises part of a multilayer laminate wafer product). Wafers arethin, with an overall thickness usually from 1 to 4 mm and typicalproduct densities range from 0.1 to 0.4 g/cm³. Unless otherwiseindicated herein the terms of art used herein have the meanings ascribedto them in WO2009/149948 or where not defined in this reference have themeanings ascribed to them that would be well known to those skilled inthe art of wafer baking on an industrial scale.

Wafers may be flat or shaped (for example into a cone or basket forice-cream) and may have many different shapes, though preferred wafer(s)are flat so they can be usefully be laminated together with aconfectionery filling of the invention (and optionally a fruit basedfilling). More preferred wafers are non-savoury wafers, for examplehaving a sweet or plain flavour.

A wafer of the present invention may be prepared by any method known tothe skilled person. For example as described in the applicant's patentapplication WO2009/149948 as described on page 1 line 8 to page 4 line30, this section incorporated herein by reference. Thus for examplewafers can be prepared from baking a flowable liquid batter which is asuspension containing mainly flour and water to which other minoringredients may be added (such as described in any of the referencesdescribed herein).

Wafers may also be produced by extrusion, as described in to theapplicant's patent applications WO 2008/031796 and WO 2008/031798.Enzymes may also be used in wafer manufacture as described generally inWO2009/149948 page 3 lines 6 to 16.

A wafer of the invention may be a flat wafer either having geometricshapes or cartoons character shapes, as well as alphabet letters ornumbers, for example. It can also be a three dimensional shaped wafersuch as, for example, a cone, a glass, a dish. Wafer texture resultsfrom the generation of gas cells in a gel structure mainly composed ofgelatinised starch. The high temperature of the baking plates induces arapid gelatinisation of starch granules present in the flour andproduction and expansion of the gas bubbles inside the gelatinousmatrix. These gas cells are, in the common practice, mainly generatedfrom gassing agents such as added bicarbonates or carbon dioxideproduced by gas-generating microorganisms such as yeast during batterfermentation and from steam produced by heating. Therefore the wafer canbe seen as a solid foam of gelatinised and dried starch/flour withdispersed gas cells (which can form an almost continuous phase incertain cases).

A wafer batter typically comprises around 30-60% flour, for examplewheat flour. In some batters, starch may be added in addition to theflour. The batter may also comprise at least one of the followingingredients: fat and/or oil, lecithin and/or emulsifiers, sugar, wholeegg, salt, sodium bicarbonate, ammonium bicarbonate, skim milk powder,soy flour and/or enzymes such as xylanases or proteases, for example.Any standard wafer batter may be used in accordance with the inventionby adding glucose syrup liquid or dried in powder form. Optionally ifthe batter and/or wafer comprises an enzyme capable of transformingsugars, the batter or wafer is allowed to mature to develop the sugarstherein to corresponding to those and in the amounts described herein.

Coating, Binder and/or Filling Compositions

Preferably the compositions of or prepared according to the inventioncomprise a filling, binder and/or coating composition suitable for useas one or more coatings, binders and/or fillings in the productsdescribed herein.

In one embodiment of the present invention there is provided amulti-layer laminated product such as confectionery product comprising aplurality of layers of wafer (a sandwich wafer) or a product comprisinga plurality of layers of baked foodstuff or biscuit layers, such as afilling layer in a sandwich biscuit.

The coating, binder and/or filling may comprise a plurality of phasesfor example one or more solid and/or fluid phases such as fat and/orwater liquid phases and/or gaseous phases such as emulsions,dispersions, creams and/or foams.

In one embodiment of the invention optionally such filling, binder,coating and/or or other compositions may comprise fat based compositionsfor example emulsions where the continuous phase is hydrophobic (i.e.oil and/or fat based) and the dispersed phase is either hydrophilic(aqueous based)—i.e. a water in oil (denoted ‘w/o’) emulsion or thedispersed phase itself an emulsion—i.e. an oil in water in oil (denoted‘o/w/o’) emulsion. Examples of such compositions comprise:

In another embodiment of the invention optionally such filling, binder,coating and/or or other compositions may comprise aqueous basedcompositions for example emulsions where the continuous phase ishydrophilic (i.e. water based) and the dispersed phase is eitherhydrophobic (oil and/or fat based)—i.e. an oil in water (denoted ‘o/w’)emulsion or the dispersed phase itself an emulsion—i.e. a water in oilin water (denoted ‘w/o/w’) emulsion.

It will be well understand that an emulsion is characterised as fat orwater based depending on the nature of the continuous phase not on theproportion of water or fat. Which phase is dispersed and which forms thecontinuous phase may be governed by the emulsifier(s) (and/or suitabledetergent(s), dispersant(s), stabiliser(s) and/or surfactant(s)) thatmay be optionally present.

Multiphase confectionery products may optionally comprise (as theproduct or a component thereof) one or more of the following moieties:

bonbon; butter; candy-floss; caramel; cream, foam (if dispersed phase isgaseous), fondant; fruit juice; fruit puree; fudge; gianduja; ganache;janduja; jam; jelly; liquorice; liqueur; lotion, mallow; margarine;marmalade; marshmallow; marzipan; milk; mousse (if dispersed phase isgaseous); nut; nougat; paste; peanut; praline; puddle; puree; rework;toffee and/or truffle

A filling, binder and/or coating composition as described herein may beprepared using any suitable processes for making such compositions(whether aerated and non-aerated) and/or modifying the physiochemicalproperties of the compositions themselves and/or components thereof.

The filling, binder and/or coating compositions described herein may beor use any of the following processes, equipment and/or ingredients:

aerated; aerated fat; aeration; ball cutter; ball mill; bubble; dairyprotein; disperse; emulsify; extrusion; extruder; fat; filling; foam;foaming; gas injection; gas insertion; glucose syrup; high shear;homogenise; homogeniser; humectant; hydro-colloid; layering; Macintyremixer; macro-aerated; macro-aeration; micro-aerated; micro-aeration;mixer; mixing; oil; moisture activity, pectin; plant protein; particlenetwork; particle stabiliser; preservative; pressure; pressurise;protein; protein network; reduced water activity; roll refiner; screwextrusion; stabilise; water activity, whipping.

Therefore broadly a further aspect of the invention comprises afoodstuff comprising a filling, binder and/or coating composition asdescribed herein.

It will be apparent to the skilled person that a filling, binder and/orcoating of the invention may be incorporated in the products mentionedherein using well known procedures in the art.

A (optionally fat based) filling, binder and/or coating of and/or usedin the present invention may be used in a variety of applicationsincluding but not limited to fillings, binders and/or coatings for oneor more of: sandwich biscuits, cookies, wafers, muffins, extrudedsnacks, pralines, chocolate shelled products and/or any other suitablefoodstuff as described herein.

A yet further aspect of the invention broadly comprises use of(optionally fat based) compositions of or prepared according to theinvention as a filling, binder and/or coating for a foodstuff of theinvention (such as a baked foodstuff, confectionery or biscuit) also asdescribed herein.

Low Saturated Fat

Compositions of the invention may have low saturated oils and/or solidfats compared to similar known compositions with similar amounts oftotal fat. By preparing compositions as described herein the proportionof solid fat and/or saturated oils may be adjusted compared to theamount of other fats and/or oils to improve the final texture and/ornutritional properties of the composition and/or retain thosecharacteristics required for good processability of the compositionduring manufacture.

Particularly preferred products of the invention have a low totalcontent of fat and saturated fatty acids (SFA), more preferably no morethan 30% total fat by weight of the product.

It will be appreciated that one aspect of the present invention mayprovides for a low fat foodstuff having a fat based confectioneryfilling therein, preferably which has a lower total fat content (atleast 5 parts or 5% by weight) than previously obtainable from prior artfat based confectionery compositions.

In one embodiment of the invention, the oil comprises (preferablyconsists of) oil having an inherently low SFA content such as high oleicsunflower oil or high oleic rapeseed oil.

Powder

Within the context of the present invention, the term “solid particleingredient” or “powder ingredients” is to be understood as identifying afood ingredient or a mixture of two or more ingredients which are addedto provide bulk to the product. The solid particle ingredient may be inthe form of a powder but could also be provided by a solid particlesuspension in a liquid such as for example cocoa liquor. The solidparticle ingredient may be selected in the group consisting of: sugar,mono, di- and poly saccharide, cocoa powder, dairy ingredients, cerealsfibres and gums, fruit and/or vegetable powders, bulking agents, othersolid particle ingredients and/or mixtures thereof.

Preferred mono saccharides comprise fructose, glucose (dextrosemonohydrate or anhydrous) and/or galactose.

Preferred disaccharides comprise crystalline sugar (sucrose) anyparticle size (powder, caster or granulated), lactose and/or maltose.

Usefully the polysaccharide(s) comprise of: starches from any suitableorigin (such as corn, wheat, potato or similar well known sources); highamylose starches; hydrolyzed starches (such as dextrins and/ormaltodextrins), pre-gelatanised starches; natural or modified starches;isomaltose, maltulose, mannose, ribose galactose, trehalose; starchderivatives including glucose syrup with a DE above 20, maltodextrinswith a DE below 20; polydextrose; and mixtures thereof.

The solid particle diary ingredient may be selected in the groupconsisting of: Milk powders of any description (whole milk powder, wheypowder, skimmed milk powder, demineralized whey powder, milk proteins,whey protein isolate, demineralized whey powder permeate, etc);Caramelized and Condensed Milk powder dried Dulce de Leche; Cheese ofany kind in powder; Yoghurt powders and mixtures thereof.

The cereal and gum solid particle ingredients may comprise: cerealflours (wheat, corn, barley, rye, celery and/or, rice); semola, semolinaor grits; roasted flours, pregelatinised flours; natural fibres and gums(such as for example pectins, xanthan gum, carrageen, arabic gum,agar-agar, alginate locust bean gum etc) or mixtures thereof; fibersfrom any suitable origin, for example cellulose, hemicelluloses such aspectins, xylans, xyloglucans, galactomannans and beta-glucans, gums andmucilages, inulin or its hydrolysate; and mixtures thereof.

Conveniently the fruit and vegetable solid particle ingredient comprise:cocoa powder; dried fruits powder (for example: strawberry, banana);dried vegetables powder; dried vegetable juices and leaves; tapiocaflour and potato flour; toasted fruit seeds flour; coconut powder; plantproteins of any kind; and mixtures thereof. Preferred vegetable solidparticles comprise cocoa powder.

Advantageously the other solid particle ingredient may comprise reworkmaterial (which itself may comprise wafer rework, biscuit rework,chocolate rework, compound rework, filling rework or combinationsthereof); suitable powdered colours and/or flavours; suitable acids(such as citric, lactic and/or malic acids); suitable minerals (such ascalcium carbonate, zinc sulfate and/or magnesium carbonate); fatencapsulated powder; antioxidants, silica; lecithin powder; nut paste;cocoa liquor; and/or suitable mixtures thereof.

The solid particle ingredient may be at least in part in crystallineform. Preferred solid particles have a particle size lower than 350microns (Do). Useful solid particles may comprise: cocoa powder,maltodextrin, sucrose and/or mixtures thereof. Solid particle(s) maycomprise ingredient(s) traditionally used in recipes for fillings.

Low Added Sugar

Compositions of the invention have low added sugar compared to knownfillings with similar amounts of total sugar including inherent sugarsor natural sugars. By preparing compositions as described herein usingthe method of the invention the proportion of added sugar can beadjusted both to improve the final texture and/or nutritional propertiesof the compositions and/or keep the characteristics required for goodprocessability of the composition during manufacture.

Particularly preferred products of the invention have a low totalcontent of added sugar, more preferably no more than 30% total sugar byweight of the product.

It will be appreciated that one aspect of the present invention providesfor a low sugar foodstuff having a low sugar content therein, preferablywhich has a lower total sugar content (at least 5 parts or 5% by weightlower) than previously obtainable from comparable prior art sugarcontaining compositions.

Mixer

In one embodiment of the present invention, the process may be performedin any type of equipment which is able to perform a mixing action atmodulated speed. Non limiting examples of this type of equipment are:vertical and horizontal mixers, turbo mixers, planetary and doubleplanetary mixers, continuous mixers, inline mixers, extruders, screwmixers, high shear and ultra-high shear mixers, cone and double conemixers, static and dynamic mixers, rotary and static drum mixers,rotopin mixer, ribbon blenders, paddle blenders, tumble blenders,solids/liquid injection manifold, dual-shaft and triple shaft mixers,high viscosity mixers, V blenders, vacuum mixers, jet mixers, dispersionmixers, mobile mixers and banbury mixers.

General Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave and should be given the same meaning as commonly understood by oneof ordinary skill in the art to which this invention belongs.

Unless the context clearly indicates otherwise, as used herein pluralforms of the terms herein are to be construed as including the singularform and vice versa.

The terms ‘effective’, ‘acceptable’ ‘active’ and/or ‘suitable’ (forexample with reference to one or more of any process, use, method,application, preparation, product, material, formulation, composition,recipe, component, ingredient, compound, monomer, oligomer, polymerprecursor, and/or polymer described herein of and/or used in the presentinvention as appropriate) will be understood to refer to those featuresof the invention which if used in the correct manner provide therequired properties to that which they are added and/or incorporated tobe of utility as described herein. Such utility may be direct forexample where a moiety has the required properties for theaforementioned uses and/or indirect for example where a moiety has useas a synthetic intermediate and/or diagnostic and/or other tool inpreparing other moeity of direct utility. As used herein these termsalso denote that sub-entity of a whole (such as a component and/oringredient) is compatible with producing effective, acceptable, activeand/or suitable end products and/or compositions.

Preferred utility of the present invention comprises use as a foodstuff, preferably as a confectionery product and/or intermediate in themanufacture thereof.

Unless the context clearly indicates otherwise, as used herein pluralforms of the terms herein are to be construed as including the singularform and vice versa.

The term “comprising” as used herein will be understood to mean that thelist following is non exhaustive and may or may not include any otheradditional suitable items, for example one or more further feature(s),component(s), ingredient(s) and/or substituent(s) as appropriate.

In the discussion of the invention herein, unless stated to thecontrary, the disclosure of alternative values for the upper and lowerlimit of the permitted range of a parameter coupled with an indicatedthat one of said values is more preferred than the other, is to beconstrued as an implied statement that each intermediate value of saidparameter, lying between the more preferred and less preferred of saidalternatives is itself preferred to said less preferred value and alsoto each less preferred value and said intermediate value.

For all upper and/or lower boundaries of any parameters given herein,the boundary value is included in the value for each parameter. It willalso be understood that all combinations of preferred and/orintermediate minimum and maximum boundary values of the parametersdescribed herein in various embodiments of the invention may also beused to define alternative ranges for each parameter for various otherembodiments and/or preferences of the invention whether or not thecombination of such values has been specifically disclosed herein.

Unless noted otherwise, all percentages herein refer to weight percent,where applicable.

It will be understood that the total sum of any quantities expressedherein as percentages cannot (allowing for rounding errors) exceed 100%.For example the sum of all components of which the composition of theinvention (or part(s) thereof) comprises may, when expressed as a weight(or other) percentage of the composition (or the same part(s) thereof),total 100% allowing for rounding errors. However where a list ofcomponents is non exhaustive the sum of the percentage for each of suchcomponents may be less than 100% to allow a certain percentage foradditional amount(s) of any additional component(s) that may not beexplicitly described herein.

The term “substantially” as used herein may refer to a quantity orentity to imply a large amount or proportion thereof. Where it isrelevant in the context in which it is used “substantially” can beunderstood to mean quantitatively (in relation to whatever quantity orentity to which it refers in the context of the description) therecomprises an proportion of at least 80%, preferably at least 85%, morepreferably at least 90%, most preferably at least 95%, especially atleast 98%, for example about 100% of the relevant whole. By analogy theterm “substantially-free” may similarly denote that quantity or entityto which it refers comprises no more than 20%, preferably no more than15%, more preferably no more than 10%, most preferably no more than 5%,especially no more than 2%, for example about 0% of the relevant whole.Preferably where appropriate (for example in amounts of ingredient) suchpercentages are by weight.

Compositions of and/or used in the present invention may also exhibitimproved properties with respect to known compositions that are used ina similar manner. Such improved properties may be (preferably as definedbelow) in at least one, preferably a plurality, more preferably three ofmore of those propert(ies) labeled 1 to 3 below. Preferred compositionsof and/or used in the present invention, may exhibit comparableproperties (compared to known compositions and/or components thereof) intwo or more, preferably three or more, most preferably in the rest ofthose properties labeled 1 to 3 below.

Composition and/or product related properties:

1 Reduced sugar

2 Higher hiding power of a layer per coat weight

3 Improved processability of fluid composition as measured by pumpingspeed of fluid composition

The weight percentages in parameters above are calculated with respectto initial weight of the component.

Improved properties as used herein means the value of the componentand/or the composition of and/or used in the present invention is >+8%of the value of the known reference component and/or compositiondescribed herein, more preferably >+10%, even more preferably >+12%,most preferably >+15%.

Comparable properties as used herein means the value of the componentand/or composition of and/or used in the present invention is within+/−6% of the value of the known reference component and/or compositiondescribed herein, more preferably +/−5%, most preferably +/−4%.

The percentage differences for improved and comparable properties hereinrefer to fractional differences between the component and/or compositionof and/or used in the invention and the known reference component and/orcomposition described herein where the property is measured in the sameunits in the same way (i.e. if the value to be compared is also measuredas a percentage it does not denote an absolute difference).

Test Methods

Unless otherwise indicated all the tests herein are carried out understandard conditions as also defined herein.

Assessment of Layers Visually

Where indicated in some of the above tests, the performance of a coatingand/or filling layer can be assessed by visually assessing the damage tothe layer compared to a control sample (with micronized bran replaced bysame weight of unmilled bran). Damage is preferably assessed either bymeasuring the weight percentage of the layer left on the substrate afterthe test compared to the control or the layer can also be evaluatedvisually using the rating scale below where 5 is the best and 1 is theworse:

5=very good: no visible damage or degradation/discoloration;

4=only slight visible damage, blemishes, less than 1% of layer's surfacearea pin holes;

3=clear damage or blemishes, pin holes less than 5% of layer surfacearea;

2=layer partially discontinuous/damaged, dissolved; holes comprise morethan 10% of layer surface area

1=very poor; layer is completely dissolved/damaged, holes 20% or more oflayer surface area

Holding Capacity (Oil and water)

Oil holding capacity (OHC) and water holding capacity (WHC) are definedas the amount respectively oil or water retained by a known amount of asample of material (for example the particles of and/or used in thepresent invention). The test for OHC and WHC is similar and may bemeasured using the following method; where 0.5 (±0.001) g of the sampleis added to 20 ml of respectively sunflower oil (to measure OHC) ordeionised and distilled water (to measure WHC) in a 50 ml centrifugetube. The samples are stirred and allowed to set for 24 hours.Subsequently the tubes are placed in a centrifuge tube for ten minutesand spun at 2000 rpm, after which the supernatant is removed using apipette. Then the tubes are held upside down and drained for fiveminutes. The material that remains is weighed and recorded. The OHC orWHC is expressed in units of grams of respectively oil and water pergram dry sample so holding capacity is a dimensionless number. The OHC(or WHC) values are measured twice using duplicate samples of a givenmaterial and an average of these measurements is taken to determine theOHC (or the WHC) of that material.

Particle Size Analysis

The average particle size [D4, 3] represents the mean volume diameter ofthe particles obtained by laser diffraction method using a Malvernoptical instrument (Mastersizer 2000, Malvern, Herrenberg, Germany)equipped with MS 15 Sample Presentation Unit (Refractive Index 1.590)and water as dispersing agent for the particles. Distributions were madein duplicate for each sample, using 1 g in an aqueous suspension. Sizedistribution was quantified as the relative volume of particles in sizebands presented as size distribution curves (Malvern MasterSizer Microsoftware v 5.40). Particle size distribution parameters recordedincluded largest particle size D[v,90], mean particle volume D[v,50] andmean particle diameter (D[4, 3]). D[v,90] represents the volume valuebelow which 90% of the volume distribution lies. D[v,50] represents thevolume value below which 50% of the volume distribution lies.

Standard Conditions

As used herein, unless the context indicates otherwise, standardconditions (e.g. for defining a solid fat or liquid oil) means,atmospheric pressure, a relative humidity of 50%±5%, ambient temperature(22° C.±2°) and an air flow of less than or equal to 0.1 m/s. Unlessotherwise indicated all the tests herein are carried out under standardconditions as defined herein.

Texture and Viscosity

Texture of foodstuffs is perceived as a composite of many differentcharacteristics comprising various combinations of physical properties(such as mechanical and/or geometrical properties) and/or chemicalproperties (such as fat and/or moisture content). As used herein inrelation to the compositions of the invention for a given fat andmoisture content the composition texture can be related to the viscosityof the composition as a fluid when subjected to shear stress. Providedthat the measuring technique is carefully controlled and the same shearrates are used apparent viscosity can be used herein as a guide toindicate texture. The term “viscosity” as used herein refers to theapparent viscosity of a fluid as measured by conventional methods knownto those skilled in the art but in particular the method describedherein is preferred. Some fluids display non-Newtonian rheology andcannot be totally characterized by a single rheological measurementpoint. Despite this apparent viscosity is a simple measure of viscosityuseful for the evaluation of such fluids.

Viscosity

The viscosity of the compositions according to the invention and/orprepared by a method of the invention, as well as comparative examples,(for example fat based confectionery composition such as chocolate) canbe characterized by two measurements, one at about 5 s⁻¹ for low flowsituations to approximate to the yield value and a second one at 20 s⁻¹for higher flow rates. (See Beckett 4th edition, chapter 10.3). As usedherein for the purpose of measuring the viscosity of the fillings of thepresent invention the yield value of viscosity is used to determinetexture measured at a low flow rate of 5 s⁻¹.

The preferred method for measuring the yield value for viscosity uses aninstrument denoted by the trade designation RVA 4500 (availablecommercially from Rapid Viscosity Analyzer, Newport Scientific,Australia) measured under standard conditions (unless otherwiseindicated) and at a flow rate of 5 s⁻¹. In this test method 10 grams ofthe sample composition are added to the canister supplied with the RVAinstrument and then measurement is performed using the followingprofile: a constant temperature of 35° C., mixing vigorously at 950 rpmfor 10 seconds then at 160 rpm for the duration of the test which is 30minutes. The test is done in duplicates or triplicates to ensurerepeatability. The final viscosity is used for comparison as well as thequality of the RVA viscosity curve. A viscosity above 20 Pa·s and below60 Pa·s in this test indicates that the composition has a firm textureand yet would be processable on a production line. A viscosity less than20 Pa·s in this test indicates that the composition is too thin to havea desired texture and would be difficult to process.

Weight Percent

All percentages are given in percent by weight, if not otherwiseindicated.

Particle and/or Bubble Size

The particle size values given herein are measured by laserdiffractometry (for example as described in Industrial ChocolateManufacture and Use, editor Steve Beckett, fourth edition, 2009, Section22.3.4. ‘Particle size measurement’, pages 522 to 524, the contents ofwhich are incorporated herein by reference.). A suitable instrument tomeasure particle size from laser diffraction is a ‘Coulter LS230Particle Size Analyser’. Particle size is determined by measuring thevolume distribution of the sample by plotting volume (%) versus size(microns) (e.g. see FIG. 22.24 of Beckett). Particle size is then quotedas the linear dimension which corresponds to the diameter of anapproximate spherical particle having the same volume as the mean volumecalculated from the measured volume distribution. A normal particle sizedistribution (PSD) with single maximum peak (mono modal) is assumed inmost cases for the particles used in the present invention. Howeverother PSDs (e.g. multimodal such as bimodal) are not excluded from thisinvention. As an alternative measure of particle size, d90 may also beused (also expressed in linear dimensions) which denotes the size ofparticle below which 90% (by number) of the particles in a givenparticle sample lie.

Sensory and Flavour Attributes

Products prepared as describe herein are assessed for their sensoryattributes by a trained panel of assessors. The attributes that may beassessed and how they are rated by the panel are described below. Whenreported herein the ratings are averaged across the whole panel.

Evaluation Attributes Definition/Rated on scale Appearance Colourintensity Intensity of the brown colour on the surface of the product/Not - Very Glossy Reflection of the light on the product surface/ Not -Very Smell Overall smell Overall intensity of the aromas perceived byintensity smelling (break or bite the sample under your nose)/ Not -Very + choice between attributes + comments on other smells perceived/Not - Very Texture First bite Hard Force required to break the waferwhen biting with the front teeth/ Soft - Hard Bite: noise intensityIntensity of the noise generated when biting the product with the frontteeth./ Not - Very Bite: pitch Pitch of the sound generated when bitingthe product with the front teeth. e.g. for low pitch (crunch): carrot,croutons. e.g. for high pitch (crispy): rice crispies, crisps./ Low(crunch) - High (crispy) First 3 chews Chew: noise intensity Intensityof the noise generated when chewing the product with the molar teeth./Not -Very Chew: pitch Pitch of the sound generated when chewing theproduct with the molar teeth. e.g. for low pitch (crunch): carrot,croutons. e.g. for high pitch (crispy): rice crispies, crisps./ Low(crunch) - High (crispy) Crumbly When the product breaks into pieceswhen chewing./ Not - Very While chewing Dry Product that breaks intobits when chewed (dry) as opposed to a product that forms a paste(moist)/ Not - Very Gritty Initial perception of the particle size asevaluated between the tongue and palate or between the tongue and teeth,from smooth/low, to powdery/middle of scale, to gritty/high/ Not - VeryAmalgamation The ease with which the chocolate coating & wafer centreamalgamate/ Not - Very Sticky Force required to remove the product thatadheres to the palate not-very Texture balance Degree to which both thechocolate coating and wafer/praline parts are in adequate relativequantity chocolate-wafer Just before Noise duration Time during whichyou hear a noise swallowing when chewing the wafer./ Short - LongChewing time Time necessary to chew the wafer to make it ready forswallowing./ Short - Long After swallowing Residues Amount of residuesleft in the mouth./ None - Many Mouth coating Fatty film coating thetongue, palate and teeth./ Not - Very Flavour Overall flavour Intensityof the overall flavour/ Not - Very Cocoa Intensity of cocoa flavour/Not - Very Milky Intensity of the milk flavour (Ref: fresh milk)/ Not -Very Baked wheat Intensity of the typical flavour of wheat flour mixedwith water that has been baked/ Not - Very Caramel Intensity of thecaramel flavour (sugar that has been heated to a brown colour)/ Not -Very Basic tastes Sweet Intensity of the sweet taste (Ref: Sucrose)/Not - Very Salty Intensity of the salty taste (Ref: Sodium chloride)/Not - Very Bitter Intensity of the bitter taste (Ref: Quinine sulphate)/Not - Very Aftertaste Aftertaste Intensity of the overall flavours afterswallowing/ intensity Not - Very + choice between attributes + commentson other smells perceived/ Not - Very

FIGURES

The present invention is further illustrated by the following nonlimiting figures FIG. 1 to 3 as follows:

FIGS. 1 to 3 are photographs that allow one to make a visual assessmentof the rheological behavior of various cream fillings, one without branand two low fat cream fillings in which different bran types are used asa partial fat replacers one of which uses a micro-bran of the presentinvention.

FIG. 1 is a photograph of a reference filling (Comp B) without any bran,showing continuous flow from a spoon.

FIG. 2 is a photograph of a reference filling (Comp C) comprising 20.88%by weight of the filling of un-milled (i.e. ‘virgin’) bran and 29% byweight fat, showing that the flow from a spoon is discontinuous,appearing lumpy and dropping from the ladle instead.

FIG. 3 is a photograph of a filling of the invention (Example 1)comprising 20% by weight of the filling of micro-bran (i.e. fine branmilled with a cell mill) and 29% by weight fat, showing continuous flowfrom a spoon.

FIGS. 4 to 6 are photographs taken under the microscope at ten timesmagnification of various fillings.

FIG. 4 is of a reference filling Comp B (a filling without any bran).

FIG. 5 is of the reference filling Comp C (with 20.88% by weight ofvirgin unmilled bran),

FIG. 6 is of the filling of the invention (Example 4) which comprises23.49% by weight of micronized bran milled by a jet mill.

FIG. 7 is a plot of different filling compositions where the ordinate isthe layer weight required of each filling (in grams) to obtain ahomogenous layer (i.e. layer without any visual blemishes,discontinuities or holes over the same flat area to which each thefilling was applied.

Comp B is reference composition without bran as above.

Comp D is cream with 15% virgin bran by weight

Comp E is a cream with 20% virgin bran by weight

Example 8 is a cream with 5% by weight of fine bran milled by cell millat 15%

Example 9 is a cream 20% by weight of fine bran milled by cell mill at15%

FIG. 8 is a sensory profile of a reference conventional laminated waferconfectionery coated with chocolate (Comp I) compared to the similarlaminated wafer confectionery product (Example 10) as Comp I where thefilling between the wafer layers were replaced by the same coat weightof a filling of the invention comprising 5% by weight of the micronizedbran of the invention (Example 10).

FIGS. 9 to 11 relate to variations of a standard Lion® bar (REF, SAM 0to SAM 4) prepared as described herein.

FIG. 9 is a photograph taken from above of samples REF, SAM 0, SAM 1,SAM 2, SAM 3 and SAM 4 shown from above

FIG. 10 is a photograph taken of a cross section of samples REF, SAM 0,SAM 1, SAM 2, SAM 3 and SAM 4

FIG. 11 show a plot of the respective sensory attributes of samples REF,SAM 0 to SAM 4 as reported by a trained sensory panel. Referencecharacter 95 represents a significant difference at a 95% of confidenceinterval. Reference character 90 represents a significant difference ata 90% of confidence interval.

FIGS. 12 and 13 show particle size distribution (PSD) of multiplesamples of two different brans measured using a Malvern Mastersizer2000.

FIG. 12 is the PSD of three samples of the virgin (unmilled) bran (CompN).

FIG. 13 is the PSD of four samples of the same bran of the invention(Example 15) milled by a cell mill.

FIG. 14 shows the flow curves (viscosity versus shear rate) of fillingscomprising non heated treated virgin bran (Comp O) and heat treatedbrans (steam treated bran in Example 14 and microwaved bran in Example16).

FIG. 15 shows off-flavour (rancid, sour milk and cheesy) perceptionmeasured after 20 hours as a result of esterase activity by a sensorialsniffing test. (Comps P, R, S, T and Exs 17 to 21).

FIG. 16 shows off-flavour (rancid, sour milk and cheesy) perceptionmeasured after 20 hours as a result of lipase activity by a sensorialsniffing test for different samples that were steam treated and notsteam treated. (Comps V and W, Ex 22 to 23, Comp X and Ex 24 to 28)

FIG. 17 shows the moisture content of microwaved bran (Ex 29) versusnon-treated bran (Comp Y)

FIG. 18 shows the moisture content of steam treated bran (Ex 30) vsnon-treated bran (Comp Z)

It should be noted that embodiments and features described in thecontext of one of the aspects or embodiments of the present inventionalso apply to the other aspects of the invention. Although embodimentshave been disclosed in the description with reference to specificexamples, it will be recognized that the invention is not limited tothose embodiments. Various modifications may become apparent to those ofordinary skill in the art and may be acquired from practice of theinvention and such variations are contemplated within the broad scope ofthe present invention. It will be understood that the materials used andthe chemical details may be slightly different or modified from thedescriptions without departing from the methods and compositionsdisclosed and taught by the present invention.

Further aspects of the invention and preferred features thereof aregiven in the claims herein.

EXAMPLES

The present invention will now be described in detail with reference tothe following non limiting examples which are by way of illustrationonly.

Bran (Examples 1, 2 and Comp A) Cell Mill Powders—Examples 1 and 2

Particle size and through put of powders from a cell mill now describedwhich obtain brans having the properties as claimed herein. Table 1shows the properties of the particles of brans of the invention comparedwith unmilled virgin bran (Comp A)

Example 1 is a bran obtained from a soft wheat bran which has not beenheat treated and mill by a cell mill under the conditions given in Table2

Example 2 is a soft wheat bran (the same as used in Example 1) which washeat treated at 102° C. by microwaving for full powder at 100 W for 7mins before being milled by cell mill under the conditions given inTable 2.

Comp A is a soft wheat bran as used in Example 1 which has not been heattreated or milled and is also referred to herein as Virgin Bran.

TABLE 1 Particle parameters Ex 1 Ex 2 Comp A (I) D(4.3) 40.901 23.725 NM(I) D(3.2) 77.801 6.845 NM (II) D(90.3) 94.025 49.585 286 (II) D(50.3)22.671 15.906 509 (II) D(10.3) 5.457 5.323 NM (III) S(50) 0.830 0.8300.730 NM denotes not measured

TABLE 2 (Mill properties) Ex 1 Ex2 Mill speed (rpm) 4144 4144 Classifierspeed (rpm) 1308 1440 Throughput (kg/h) 84 128

Cream Fillings (Examples 3 and 4 and Comp B and C)

Cream fillings reference examples Comp B, Comp C and Examples 3 and 4(prepared from bran of the invention) were prepared analogous to asdescribed herein.

Comp B is a reference filling without any bran.

Comp C is a reference filling with 20.88% by weight of virgin bran, CompC having 40% by weight less sugar compared to the cream of Comp B.

Example 3 is filling comprising a bran of the invention having 45% byweight less sugar than Comp B.

Example 4 is filling comprising bran of the invention with 23.49% byweight of a micronized bran prepared by a jet mill.

Microscopy photos at 10× magnification were taken of Comp B, Comp C andExample 4 as shown in respective FIGS. 4, 5 and 6 herein.

Results

As can been seen from FIG. 4 reference filling Comp B shows a welldispersed suspension with equally sized particles.

FIG. 5 shows the reference filling Comp C made from virgin, unmilled,bran forms a suspension of bran particles with a wide range of sizes andlarge highly irregular shapes. The particles tend to lump together inagglomerates as seen by the lengthy, fibrous structure indicated by thewhite arrow in FIG. 5 .

Creams (Comp D and Comp E and Examples 5 to 7)

TABLE 3 Reference cream recipe Comp D % Amount (kg) Sugar White0.45-0.65 mm Coarse 52.2 1.04 Cocoa Powder Alkalized 10-12% Fat 6.0 0.12Lecithin Sunflower Fluid 0.25 0.01 Oil Palm Olein 31.1 0.62 Milk SkimmedPowder Medium Heat 1.0 0.02 Wafer Sheets 9.40 0.19 Total 100.0 2.00Particle Size in μm 120.0 Total Fat Content % 32.2 Total CerealEquivalent % 9.4 Total Lecithin % 0.253

Heat treated virgin bran, heat treated fine cell mill powder wereapplied at different concentration of sugar replacement according toTable below. The reference recipe Comp D is given above.

TABLE 3 Amount of bran Sugar reduction in cream by Example Descriptionversus Comp D weight of cream Comp D Reference cream 0% (reference)   0% Ex 5 Fine cell milled bran 30% 15.66% Ex 6 Fine cell milled bran45% 23.49% Ex 7 Fine cell milled bran 60% 31.32% Comp E Virgin bran 45%23.49%

Layering of Cream

Table 3 shows the layer weight that is required to obtain a completelayer with the different bran fillings. Compared to the reference creamComp D without bran, when virgin bran is added to the cream (Comp E)significantly more cream (11%) is required to obtain a complete layer.This is obviously not favourable in a manufacturing environment as itwould make it more challenging to achieve the target layer weightwithout impact on the layer integrity. The fillings (Examples 3 to 5)which used the fine cell milled bran of the invention (such as Example 1and 2) behave similar to the reference cream Comp D.

Hiding Powder

Examples 8 and 9 Compared to Comp F, G and H

FIG. 7 shows that compositions of the invention (Examples 8 and 9) havean improved hiding power compared to the prior art compositions (CompsF, G and H).

FIG. 7 is a plot of different filling compositions where the ordinate isthe layer weight required of each filling (in grams) to obtain ahomogenous layer (i.e. layer without any visual blemishes,discontinuities or holes over the same flat area to which each thefilling was applied.

Comp F is reference composition without bran as above.

Comp G is cream with 15% virgin bran by weight

Comp H is a cream with 20% virgin bran by weight

Example 8 is a cream with 5% by weight of fine bran milled by cell millat 15%

Example 9 is a cream 20% by weight of fine bran milled by cell mill at15%

Sensory Data

Example 10 and Comp I

FIG. 8 shows the sensory data of a laminated wafer product of theinvention (Example 10) prepared using a cream with micronized bran ofthe invention compared to a reference laminated wafer product preparedfrom a cream without such a bran. The sensory properties of both waferproducts (Example 10 and Comp I) were rated by a trained sensory panelbased on the sensory attributes as describe herein the results plottedon FIG. 8 . It can be seen that the trained sensory panel found nodiscernible difference between the two confectionery products.

Products

Lion® Bar Products REF and SAM 0 to SAM 4

Component creams and caramels used to prepare the following products aregiven below in Tables 4 and 5.

TABLE 4 COMP J = Low saturated fat coating (reduced fat chocolatecompound) Ingredient % by weight Akopol NH53* (Low SFA fat) 29.69 SugarWhite Standard Refined Bulk 44.37 Cocoa Cake Nat 10-12% FatGerkensNA55Bulk 6.37 Whey Powder Demin 50% Low Prot Small BB 19.27Lecithin 0.25 Milk flavour 0.05 Total 100

AKOPOL™ NH 53 is a trade mark that denotes the vegetable fat thatcomprises non-hydrogenated, mixture of saturated fatty acids (SFA)available commercially from AAK under the aforementioned trade mark.AKOPOL™ NH 53 is a low SFA fat stated (in March 2013) by AAK to comprisethe following components (in g per 100 g of AKOPOL™ NH 53): 64 gsaturated fatty acids; 26 g cis-mono unsaturated fatty acids; 5 gcis-poly unsaturated fatty acids and <1 g trans fatty acids.

Recipes of Praline Creams Used to Prepare the Products REF and SAM 0 toSAM 4

Referring to Table 5 below:

Comp K is a standard praline cream without any bran used to makestandard Lion® (REF).

Example 11 is a praline cream of the invention comprising 17% by weightof micronized wheat bran of the invention prepared analogously to theExamples described herein.

Example 12 is a praline cream of the invention comprising 23% by weightof micronized wheat bran of the invention prepared analogously to theExamples described herein. Comp L is a reference praline creamcomprising 5% w/w conventional unmilled wheat bran (the bran availablecommercially from Lubela mills in Poland)

TABLE 5 Ingredient Comp K Ex 11 Ex 12 Comp L Sugar 25.82%   11.82%  5.82%  23.82%    Oil Palm Filling 25 kg 36% 36% 36% 36%  Milk skimmedpowder  4%  4%  4% 4% Whey Sweet Powder 14% 14% 14% 14%  10% ProteinLecithin sunflower fluid  1%  1%  1% 1% Maltodextrin potato  3%  0%  0%0% starch low DE Rework filling from 17% 17% 17% 17%  LION ® Micronisedwheat bran 17% 23% — — Conventional wheat bran — — — 5% Flavour(vanilla) 0.18%  0.18%  0.18%  0.18%   Total 100%  100%  100%  100% 

Caramel Compositions (Ex 13 and Comp M)

Example 13 and Comp M are caramel compositions used to enrobe the barsREF and SAM 0 to SAM 4

Example 13 comprises 5% by weight of micronized wheat bran of theinvention prepared analogously to the Examples described herein. Example13 is a caramel slurry recipe used to enrobe the laminated wafer centrein an amount such that only 5% of bran is present in final caramel. Therecipe is shown in Table 6.

TABLE 6 (Ex 13) Ingredient name Weight in kg per 1000 kg Glucosefructose syrup DE 81 590.0 Vacuum evaporated salt 12.3 Rework LION ®108.3 Rework filling LION ® 108.3 Water 50.0 Wheat bran 131.3 Batch 1000

Comp M is the recipe of the standard caramel recipe used to enrobe astandard Lion® bar.

TABLE 7 (Comp M) Ingredient name Weight in kg per 1000 kg Glucosefructose syrup DE 81 342 Sweetened condensed milk 342 Filling fats 74Sample solution 479 Batch 1237 Yield 1000

Table 8 indicates the physical outputs of the process that produce thestated creams, in which:

Column W is the fat quantity added at 1st mixing (kg)

Column X is the mixing speed (Hz)

Column Y is the mixing time (minutes)

Column Z is the temperature of cream after mixing (° C.)

TABLE 8 Praline W X Y Z Comp K - Std LION ® cream 65 100 3 NA Ex 11cream 17% micronized bran 70 100 3 42.4 Ex 12 cream 23% micronized bran(batch1) 80 100 7 42.5 Ex 12 cream 23% micronixed bran (½ batch) 35 1003 40.5 Comp L cream 5% virgin (unmilled) bran 70 100 3 44

The conventional unmilled virgin bran used to prepare Comp L was astandard unmilled soft wheat bran such as that available commerciallyfrom Lubela mills in Poland.

Products

Reference product (REF) is a conventional enrobed laminated wafersandwich count line sold by the applicant under the registered trademark ‘Lion’® (size 42 g) (referred to herein as Lion® bar). The Lion®bar comprises wafer layers sandwiched between layers of standard fillingcream (praline—Comp K) and standard caramel (Comp M) which together formthe laminated product centre which is then enrobed with an outer coatingof chocolate compound. The products below are identical to the recipesused in a conventional Lion® bar and were prepared identically except asindicated and the components normally used therein are referred to as‘standard’ components. The modified LION® bars were as follows:

SAM 0 Coating=Coated with Low SFA Coat (Comp J—see above)

-   -   Centre=Conventional (bran free) centre as for standard Lion®        (standard praline Comp K and standard caramel Comp M)

SAM 1 Coating=Low SFA Coat (Comp J)

-   -   Praline=Ex 11 comprising 17% w/w of micronized bran of the        invention    -   Caramel=Ex 13 comprising 5% w/w of micronized bran of the        invention

SAM 2 Coating=Low SFA Coat (Comp J)

-   -   Praline=Ex 11 comprising 23% w/w of micronized bran of the        invention    -   Caramel=Standard caramel (Comp M)

SAM 3 Coating=Low SFA Coat (Comp J)

-   -   Praline=Ex 11-23% w/w of micronized bran of the invention    -   Caramel=Ex 10-5% w/w of micronized bran of the invention

SAM 4 Coating=Low SFA Coat (Comp J)

-   -   Praline=Comp L with 5% w/w of conventional unmilled (virgin)        bran    -   Caramel=Standard caramel (Comp M)

Products SAM 0 and SAM 4 are not of the present invention and wereprepared as comparison products which together with Lion® itself wereused to compare sensory properties with Products SAM 1, SAM 2 and SAM 3of the invention.

SAM 0 is a low fat version of Lion® (with a low fat coating thanconventional compound) and SAM 4 is a reduced sugar version of Lion®with conventional bran used as sugar replacer.

Products SAM 1, SAM 2 and SAM 3 were made according to the invention andshow sugar reduction compared to Lion® but also better sensoryproperties compared to the comparison products (SAM 0 and SAM 4). Thusvery surprisingly the taste and other properties of the (reduced sugar)products containing micronized bran were comparable to those forstandard Lion®.

Results

Photographs of the respective product samples REF, SAM 0 to SAM 4 weretaken and are shown from above in FIG. 9 and as a cross-section in FIG.10 .

The samples REF, SAM 0 to SAM 4 were tasted by a trained sensory paneland the attributes assessed as described previously. These results areplotted in FIG. 11 .

The samples with wheat bran in the praline or praline and caramel (SAM 1to 3) have a darker centre than the Reference (REF) and SAM 4 with CompL (unmilled bran in the praline). Also, the crispiness of SAM 1 and 3are more apparent than the in the other samples with Low SFA coat (SAM0, SAM 2 and SAM 4).

Further Particle Size Information

Particle Size Comparisons of Brans (Comp N and Ex 14 and FIGS. 12 and 13)

Various particle properties of the cell mill bran of the invention(Example 14) and virgin (unmilled) bran (Comp N) were determined by aMalvern Mastersize 2000 (operated conventionally) and the data are givenin the following table, Table 9

Comp N Ex 14 Properties (Virgin bran) (Cell milled bran) Specificsurface area (m²/g) 0.0183 0.887 Surface weighted mean D(3.2) (μm)358.049 6.761 Volume weighted mean D(4.3) (μm) 655.399 25.622 Particlesize [d (0.1)] (μm) 237.454 4.853 Particle size [d (0.5)] (μm) 599.30720.239 Particle size [d (0.9)] (μm) 1166.649 54.640

These data was taken as the average of the measurement of multiplesamples (four for the cell milled bran and three for the virgin bran).The particle size distribution (PSD) of the tested samples Comp N andExample 14 is shown as overlaying plots in respective FIG. 12 (virginbran) and FIG. 13 (cell milled bran)

Viscosity of Bran (Comp O and Example 15, 16 and FIG. 14 )

The applicant has found that though heat treated bran may impact thehandling properties of fillings to which they are added they do not doso to a great extent and can still be used on an industrial scale.

This can be seen from flow curves of viscosity of fillings containingthese brans at given shear rates as shown in FIG. 14 . Otherwiseconventional and identical (apart from the bran) fillings were preparedon a kitchen scale (Comp O, Ex 15 and Ex 16), each filling comprising23.5% of wheat bran where:

Comp O is a reference filling where the bran is not heated, the flowdata for which is plotted by filled diamonds (bottom data series in FIG.14 );

Example 15 is the same filling where the bran is heat treated withsteam, the flow data for which is plotted by crosses formed from twodiagonal lines (middle data series in FIG. 14 ); and

Example 16 is the same filling where the bran is heat treated bymicrowaving, the flow data for which is plotted by crosses formed from ahorizontal and vertical line (top data series in FIG. 14 ).

As can be seen the filling with microwaved bran (Ex 16) had a littlemore of an impact on the viscosity compared to the filling with steamtreated bran (Ex 15) and a filling with non heat treated bran (Comp O).Without wishing to be bound by any theory higher viscosities at lowershear rates could be explained by an increase in the formation ofparticle agglomerates perhaps due to different moisture content of thebrans inducing different rates of agglomeration of sugar particles.Fillings with large viscosities would be difficult to process on aproduction line, causing issues with pumping, handling or layering andit might have been expected the heat treating the bran would cause moreissues.

The data in FIG. 14 surprisingly shows that fillings with heat treatedbrans have at least comparable flow curves to fillings with non heatedbrans. Thus the applicant has found that contrary to what might havebeen expected that heat treated brans can conveniently be added tofillings to improve shelf life and microbial stability withoutsignificant adverse effects on how the filling can be processed on anindustrial scale. This also opens up the possibility to add heat treatedbran to industrial scale compositions in much larger amounts than knownbefore.

Examples 17 to 20 and Comparisons Comp P to U

To determine the significant difference between the enzymatic lipidesterase activity (LA) and the peroxidase activity (PA) in the wheatbrans, an ANOVA test was done (where letters A to E for example in FIGS.15 and 16 herein show the error bars in the data and indicatesignificant difference between groups). In FIGS. 15 and 16 the datalabels for the three data sets for the off-flavours assessed werelabelled as follows: Rancid=blue (left); Sour milk=orange (middle);Cheesy=green (right).

FIG. 15

The abscissa of FIG. 15 shows the samples tested for each of the threeoff flavour, the samples being from left to right:

Comp P=Fresh wheat bran (WB) as a reference

Comp R=Fine WB no heat treatment (NHT)

Comp S=Virgin WB NHT

Comp T=Fine WB Oven

Ex 17=Fine WB microwave

Ex 18=Coarse WB Extruded

Ex 19=Fine WB Steam

Ex 20=Coarse WB Steam

Comp U=Virgin WB Steam

In FIG. 15

WB denotes wheat bran, NHT not heat treated

‘Fresh’ denotes wheat bran that was not heat treated and testedimmediately after preparation and was not kept and thus has not had timeto develop off flavours due to the action of enzymes.

‘Virgin’ denotes wheat bran that was not milled and has a very differentmuch larger particle size (70% of the particles having a size above 425microns). Virgin bran has a size distribution that does not overlap withthe milled particles of the invention as shown for example by comparingFIGS. 12 and 13 .

‘Fine’ denotes bran fine milled to have substantially sphericalparticles of a particle size characterised by a D₉₀=180 microns.

‘Coarse’ denotes bran coarse milled to have substantially sphericalparticles of a particle size characterised by a D₉₀=360 microns.

‘Oven’ denotes bran that had been heated in an oven at 100° C. for 3minutes

‘Extruded’ denotes bran that had been extruded in a conventional screwextruder at 100° C. at a rate such that the residence time of thematerial in the extruder was 5 minutes.

‘Steam’ denotes bran that has been heated using 15% by volume of steamat a temperature of 95° C. for 3 minutes.

Other than the fresh sample (Comp P) the other bran samples were keptfor 3 months before testing to allow time for off flavours to developshould any active enzymes (e.g. LA or PA) be present.

As seen in FIG. 15 , for the non-heat treated milled samples (Comp R andComp S) and the oven heated sample (Comp T) strong off-flavours wereperceived compared to the fresh reference of virgin bran (Comp P). Thisshows that oven treatment alone is not sufficient to deactive the enzymeand prevent the generation of off flavours.

Weakest off-flavours (not significantly different from the virgin bran(Comp P) were perceived in the extruded (Ex 18) and steam heat-treatedwheat brans (Ex 19, and 20). Comp U is a virgin bran which whilst beingheat treated does not have the other particulate properties of brans ofthe invention as described herein.

The results after 20 hours matches the peroxidase results and thesniffing test was used to validate PA and LA to show that enzymaticactivity can be used as an indicator of the presence of off-flavours.

The abscissa of FIG. 16 shows the samples tested from left to right:

Comp V=Fresh wheat bran as a reference not heat treated;

Comp W=Wheat bran treated with 5% by volume of steam at 120° C. for 4minutes;

Ex 21=Wheat bran treated with 10% by volume of steam at 120° C. for 4minutes;

Ex 22=Wheat bran treated with 15% by volume of steam at 120° C. for 4minutes;

Comp X=Wheat bran treated with 5% by volume of steam at 140° C. for 4minutes;

Ex 23=Wheat bran treated with 10% by volume of steam at 140° C. for 4minutes;

Ex 24=Wheat bran treated with 15% by volume of steam at 140° C. for 4minutes;

Ex 25=Wheat bran treated with 5% by volume of steam at 160° C. for 4minutes;

Ex 26=Wheat bran treated with 10% by volume of steam at 160° C. for 4minutes;

Ex 27=Wheat bran treated with 15% by volume of steam at 160° C. for 4minutes;

Off flavour is caused by the action of the enzyme lipid esterase andperoxidase, the more active this enzyme the more off flavour that isgenerated.

To denature and inactivate the enzymes, sufficient heat is required andthe use of higher temperatures (140 and 160° C.) and higher steamquantities (15%), increasing the heat transfer, results in more enzymedenaturation. Therefore, the wheat brans heated to higher temperaturesand higher steam quantities result in no significant strongeroff-flavour perception, compared to reference materials. With regards tothe microbial deactivation any of the conditions tested in theexperimental design could be selected for the official heat treatmentvalidation. However it was noticed that the formation of undesirableroasted flavour was increased with the increase of the temperature aftertoo much heat treatment the level was unacceptable. Therefore, atemperature as low as possible is preferred for example so the roastingnotes were rated 2 or less in a sniff test as described herein and/orhave pyrazine compounds within the ranges described herein.

Examples 28 and 29 and Comp Y and Z

Moisture Content of Bran

Moisture content was evaluated for the untreated brans (Comp Y and CompZ) versus the bran after respective microwave (Ex 29) and steam (Ex 30)treatments. The results can be found in FIGS. 18 and 19 where FIG. 18shows Moisture content of microwaved bran versus non treated bran andFIG. 19 shows Moisture content of steam treated bran versus non treatedbran

In FIG. 18

Ordinate is moisture content in weight percent by weight of total bran

Abscissa is sample tested where

Comp Y is a non heat treated wheat bran milled to have the particulateproperties of the bran described herein as features (i) to (iii);

Ex 28 is the sample wheat bran of Comp Y after microwaving at 100 W for7 minutes to reach a temperature of 102° C.

In FIG. 19

Ordinate is moisture content in weight percent by weight of total bran

Abscissa is sample tested where

Comp Z is a non heat treated wheat bran milled to have the particulateproperties of the bran described herein as features (i) to (iii);

Ex 29 is the sample wheat bran of Comp Z after steam treatment at 160°C. at 15% by volume of steam for 15 minutes.

The results showed that the moisture content of steam treated wheat branis 4.39% moisture compared to 10.12% moisture in the same bran beforetreatment (which is a 56% reduction in amount of moisture in the brandue to this treatment). This compares with a moisture content of 9.12%after microwaving bran versus 11.97% moisture in the bran beforemicrowaving (which is a 24% reduction in amount of moisture in the brandue to this treatment).

The invention claimed is:
 1. A method of obtaining a confectionerycomposition comprising from 0.5% to 30% by weight based on the totalweight of the confectionery composition of a bran-like material that isedible, processable, microbially released, and flavor acceptable,wherein (i) the bran-like material has a mean particle size by volume(Vol. MPS) of from 5 to 100 microns, (ii) the bran-like material has avolume particle size distribution (Vol. PSD) having D_(90.3) less thanor equal to 350 microns and D_(50.3) less than or equal to 50 microns,and (iii) the bran-like material has a mean particle sphericity asmeasured by a S_(mean) of greater than or equal to 0.75, (iv) beingprocessable denotes the bran-like material has an oil holding capacity(OHC) of from 0.7 to 1.5; (v) being microbially released denotes thatthe bran-like material satisfies the criteria that Salmonella is notdetected in a 25 g sample of the bran-like material, and (vi) beingflavor acceptable denotes that the bran-like material has: a lipaseactivity (LA) of less than or equal to 2 U/g, a peroxidase activity (PA)of less than or equal to 2 U/g and wherein the confectionery compositionis suitable for preparing a confectionery product and/or sugarconfections, the method comprising the steps of: (a) providing aprecursor bran-like material which has an unacceptable microbial loadthereon that does not satisfy the criteria set out in feature (v); (b)treating the precursor bran-like material from step (a) to form treatedmaterial that is both microbially released and flavor acceptable; (c)milling the precursor bran-like material from step (a) and/or thetreated material from step (b) to obtain microbially released,processable particles of bran-like material having all the properties(i) to (vi); and (d) incorporating the bran-like material from step (c)in the confectionery composition.
 2. The method of claim 1 where thetreatment step (b) comprises thermally heating and/or microwaving theprecursor bran-like material.
 3. The method of claim 1 where thetreatment step (b) comprises heating the precursor bran-like material ata temperature from 95 to 160° C. for a temperature from 1 to 10 minutesand/or microwaving the precursor bran-like material at a power from 100W to 990 W for a period from 1 to 10 minutes.
 4. The method of claim 1,where the treatment step (b) reduces the moisture content of theprecursor bran-like material by at least 50% by weight of the totalmoisture in the precursor bran-like material before treatment step (b).